Local duck in Daliangshan, Sichuan. Please enjoy the Sichuan style dry pot duck
800g duck meat
150g green pepper
10g dried pepper
20G dried pepper
5g refers to Tianjiao
30g bean paste
Step 1Sliced green pepper
Step 2Celery, peppers, ginger. Cut it for standby
Step 3Cut the duck's viscera into small pieces and set aside
Step 4Chop the duck into the size of thumb nail (omitted in this article, start directly from the pot).
Step 5After the water comes out, continue to boil over a low fire. At this time, the water will evaporate slowly, and the rest is oil. Boil for more than 20 minutes and let the duck be a little hard until the surface of all the duck turns red
Step 6At this time, pour in the duck viscera and stir fry for a while
Step 7Add dried pepper, pepper and ginger in turn, add 2 tablespoons of bean paste and boil for dozens of seconds. Then pour in celery and green pepper.
Step 8Stir fry until almost cooked. Add salt and serve