1. Prepare half a duck
2. Ingredients to be used.
3. Cut the ginger, green onion and garlic cloves.
4. Chop the duck into small pieces. But don’t be too small either.
5. The duck is soaked in clean water for half an hour, and the water is changed two or three times halfway to remove the blood.
6. To soak the duck, we prepare boiling water, soak the dried chilies, cover and soak for about 20 minutes. (I made this duck very spicy, so I soaked at least four handfuls of chili rings. According to my own ability to endure spicy food, I can do it by myself.)
7. Remove the soaked duck and drain the water, add star anise, fragrant sand, light soy sauce and mix well.
8. Cut some Jiang Mo and put it inside. . Add some cooking wine, mix well, and marinate for about 20 minutes.
9. After more than 20 minutes, the chili rings have been soaked.
10. Put it into a home kitchen mincer. Chopped. . .
11. It looks like it is twisted. This is called Zaba Chili in my hometown. . .
12. The marinated duck is put directly into the pot, because the oil in the duck itself is very large. A lot of oil will be produced after frying, so we don't want to add oil.
13. When the duck is fried and dried with water, it's OK when it's slightly yellowed.
14. We can put the duck on the side of the pot, pile it up a little, add the glutinous rice cake chili and stir-fry it to get the red oil and spiciness. . (As shown in the picture)
15. Then add the green onion, ginger and garlic cloves, and fry them for a fragrance. . .
16. Then stir-fry the duck together for about four or five minutes. . .
17. It is best to pour boiling water over the duck. . Cover the pot after the pot is opened. Guan Wen simmers for about 40 minutes. . . The duck is rotten. Turn on high heat to collect the water. .
18. OK. The duck after the moisture has been collected. The colors are awesome. You can compare it with the two previous ones that have not been simmered with water. . Is the difference great? . At this time we can adjust the taste. . Add the right amount of salt and MSG and stir fry under N to taste, because the temperature of this duck is just right now, which can completely dissolve the salt and MSG. (I like to season after turning off the heat, because salt and MSG cannot withstand high temperatures)
19. This very spicy private duck was made and served successfully. .
20. This very spicy private duck was made and served successfully. .
21. This very spicy private duck was made and served successfully. .
