|Soil duck||One (about two catties)|
|cloves||Five, six disc|
|Chinese prickly ash||A handful of|
|Green pepper with two thorns||Ten pillars|
|Tender ginger||About one or two|
|Soak ginger and pepper||Some of the|
|Homemade broad bean paste||Two tablespoons of|
|beer||A bottle of|
|The height of the fresh||A small spoon|
|Black pepper||A little bit|
Stomp the block, wash and drain a clay duck.
Add garlic cloves and sichuan peppercorns to a hot pan
Put the duck in the saucepan and fry until dry
Completely drain the duck and add a bottle of beer
Any beer will do. For those who don't like beer, add a small cup of cooking wine and a moderate amount of pure water
Pour in the beer, cover the pot and continue to heat.
Cut the pickled peppers and soak the ginger
After the beer is dried, add bean paste and chopped ginger and chilli. Stir well.
Slice the young ginger and green pepper and fry them in the pan until done.
I like to eat young ginger and green pepper, so I will fry it for a long time.
Add salt, vegetables and some black pepper. We're ready to go
If you like spicy food, you can add some spicy rice.
Serve on a plate
Bean paste and pickled pepper ginger must not be less. It gets rid of the smell of the duck. Salt can be the right amount of a little more, roast duck to a little more flavor to taste.