1. Put the newly killed duck on the fire to sing away the uncleaned fluff, and then rinse it off.
2. Break open the duck's belly and clean the internal organs. (Don't throw the offal, you can fry a plate of duck offal)
3. Break open the duck's belly and clean the internal organs. (Don't throw the offal, you can fry a plate of duck offal)
4. Break open the duck's belly and clean the internal organs. (Don't throw the offal, you can fry a plate of duck offal)
5. Chop the duck into chunks. (Because the duck is big, I only chopped half)
6. Pick and wash the green onions and celery, and cut into sections.
7. Cut pickled peppers, pickled ginger, pickled ginger, and garlic for later use.
8. Put the chopped duck into the pot and sauté slowly over medium heat.
9. Pour a teaspoon of white wine and stir-fry the moisture from the duck.
10. Remove the duck that has been fried and dried.
11. What's left in the pot is the duck fat left by the fried duck.
12. Add rapeseed oil, add a spoonful of Chinese pepper, pickled pepper, pickled ginger, pickled ginger, a teaspoon of Pixian Douban, and half a teaspoon of sugar.
13. Stir-fry red oil over medium heat.
14. Pour the duck, then add a teaspoon of white wine and a teaspoon of pepper noodles.
15. Turn on high heat and stir fry evenly.
16. Add the boiling water to the duck and bring to a boil, cover and simmer on medium heat until about 40 minutes. (Because the duck is a bit old)
17. When the moisture is almost dry, collect the juice on high heat.
18. Add green onions and celery.
19. Stir fry a few times and add half a spoon of chicken essence and monosodium glutamate.
20. Take out the pan and serve.
