1. The main materials are ready;
2. Slice garlic cloves and ginger, peel and cut carrots, shred the pepper, and cut parsley into sections for later use;
3. After the duck meat is cut into pieces, boil it in a pot of cold water, blanch it, remove it, and drain it for later use;
4. Pour a little oil in the pan to heat up, add the duck meat and stir-fry in the oil, add cooking wine and a tablespoon of Pixian bean paste, stir-fry until the duck skin is crispy, and serve for later use;
5. Heat oil in a wok, add garlic slices, ginger slices, and half of the thread pepper and stir fry, then add pepper, star anise, grass fruit, cinnamon, tangerine peel, and bay leaves to fragrant;
6. Next, sauté the duck meat and stir-fry until evenly distributed over high heat;
7. Then pour in an appropriate amount of water, add a few rock sugars, cover and simmer on high heat for about 20 minutes;
8. After simmering, open the lid and put the carrots in, then let the lid simmer for 5-8 minutes;
9. After simmering, open the lid and add the remaining shredded pepper, stir fry, and season with a little salt. When the soup is almost dry, sprinkle coriander and stir well before serving.
Tips:1. Carrots are easy to rot, so wait until the duck meat is simmered to 80% before adding;
2. Rock sugar is only for flavor, not too much;
3. If you want to save time, you can choose a pressure cooker. When the pressure cooker is pressed, you can put more water, and then turn the wok to the high heat to collect the soup;
4. The numb flavor comes from Chinese prickly ash. The green and spicy flavor here mainly comes from the line pepper. The spiciness can be adjusted according to personal preference.
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