Wash the duck plaque, boil the water, add the duck chops, add 1 teaspoon of cooking wine, and remove the duck plaque after 2 minutes. This step is to go, the time should not be too long.
Slice the duck breast, add a spoonful of bean paste, a spoonful of soy sauce, a little salt, 1 spoonful of starch, stir well, and marinate for more than 10 minutes.
Prepare the ingredients: Cut the green pepper into the shape you like, cut the shredded pepper (not too thin), and spare. Slice the garlic, cut the ginger and put the ginger and garlic on the duckweed (to avoid the fried paste together). The dried chili slices are prepared with the dried peppers and ready for use.
Heat the oil in the hot pot (the oil can be slightly more). After the oil is hot, put the prepared dried pepper and dried chili, pour in the duck gizzard, stir fry for about 1 minute.
Push the duck gizzard to the side of the pot, add the Chaotian pepper and the green pepper, stir fry the oil, add the appropriate amount of salt, stir fry evenly, cover the pepper with the duck pot for about 30 seconds, stir fry together for about 1 minute, add 1 scoop of chicken essence. , from the pot.
1. Put three kinds of peppers, it will definitely be spicy. If you can't eat spicy, it is recommended to reduce the amount of pepper. 2. When the ducklings go to the cockroach, the time should not be too long. 3. Put the ginger and garlic in the pot with the marinated duck gizzard to ensure that the ginger and garlic flavors are burst out and the ginger and garlic can be avoided.