Ingredients
- half duck
- 1 scallions
- 1 ginger
- 3 garlic cloves
- 1 leek
- 1/2 green bell pepper
- 1/2 red bell pepper
Spice
- dried red pepper
- Sichuan pepper
- star anise
- cinnamon
- bay leaf
- cardamoms
- sand ginger
seasoning
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 can beer
- 2 tablespoons cooking oil
- 3 tablespoons Doubanjiang (broad bean paste)
- 1/2 tablespoon crystal sugar
- 1 tablespoon cooking wine
- 6 bowls hot water
- 1 teaspoon white pepper powder
- 2 tablespoons sugar
- 1 tablespoon Sichuan pepper oil
Directions
Tips
Steps
1 Done 5 minutes | Cut the duck into small pieces. Wash and remove the blood. Set aside. |
2 Done 10 minutes | Add light soy sauce, dark soy sauce, and 2 tablespoons of beer. Marinate for 10 minutes. |
3 Done 5 minutes | Wash and cut scallion and leeks into strips. Rinse and slice ginger into pieces. Crush and cut garlic. Cut green and red bell pepper into rings. Set aside. |
4 Done 5 minutes | Add oil and fry all spices over low heat until fragrant. |
5 Done 5 minutes | Add broad bean paste and crystal sugar. Fry over low heat until red oil comes out. |
6 Done 5 minutes | Stir-fry until the crystal sugar melts and the aroma comes out. Add the scallion, onion, ginger, and garlic to stir-fry. |
7 Done 5 minutes | Add duck. pour into cooking wine. Stir-fry over high heat until color changed and duck cooked. |
8 Done 30 minutes | Pour in hot water and remaining beer, bring to a boil over high heat. Cover and simmer for 30 minutes. |
9 Done 5 minutes | When duck becomes soft, add sugar, white pepper powder, Sichuan pepper oil, bring to a boil. Add leeks, green and red bell pepper rings for seasoning. Serve. |
