Local duck in Daliangshan, Sichuan. Please enjoy the Sichuan style dry pot duck


800g duck meat
150g celery
150g green pepper
30g ginger
10g dried pepper
20G dried pepper
5g refers to Tianjiao
30g bean paste


Step 1
Sliced green pepper

Step 2
Celery, peppers, ginger. Cut it for standby

Step 3
Cut the duck's viscera into small pieces and set aside

Step 4
Chop the duck into the size of thumb nail (omitted in this article, start directly from the pot).

Step 5
After 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 6
At this time, pour in the duck viscera and stir fry for a while

Step 7
Add 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 8
Stir fry until almost cooked. Add salt and serve