In the early years, Xiao Yan’s specialties at home. So far, nostalgia.
The duck plaque must be taken in advance with water. It is convenient to wait for the pot to fry. Cut the pepper into a broken rice, garlic and cut into segments.
The sliced duck's chopped slices are thicker and the pot is not convenient to be fried.
Stir-fry, the process is too fierce (too) residual (chaotic). Didn't take a photo ̅o Put a little more oil in the pot. Put the duck simmer into the fire and let the salt simmer. After three minutes, turn to medium heat and fry until the color of the duck bream is deepened and shrunk. Shovel the duck shovel to the side and turn the fire to the salt. Finally... put the garlic in the wood......... Let the salt mix well. (Do not over-eat the garlic moss. Lose the crispness and sweetness of the garlic.)