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
1. Simmer until duck soft, otherwise, the duck would be chewy and hard to eat.
2. After simmering, uncover and continue to boil for 3-5 minutes. It makes soup thicken and enhance flavor.
3. Carefully fry crystal sugar over low heat because it is easy yo be burnt and has a bad smell.
4. Enjoy duck meat first. Then add a little soup stock, bring to a boil and cook other hot pot ingredients.
Steps
1 Done 5 minutes | |
2 Done 10 minutes | |
3 Done 5 minutes | |
4 Done 5 minutes | |
5 Done 5 minutes | |
6 Done 5 minutes | |
7 Done 5 minutes | |
8 Done 30 minutes | |
9 Done 5 minutes |