The family version of Jiangxi soil fat duck, the duck meat is crispy and soft and flavorful, and the next meal is first-class

Wash the duck, cut it into large pieces, 500 grams of duck meat, soak it in water for 20 minutes, change the water halfway, and remove the blood.

Bring + water to a boil in a pot and blanch the duck meat

Remove the flush and control the drain

Heat the pot + rapeseed oil (replace it with peanut oil if you don't have it), + 8 cloves of garlic + 6 slices of ginger, burst out the fragrance.

+11 dried red peppers (rinse with water in advance to control dry water), if you can't eat spicy, put less, according to the spiciness of your own peppers. + 5 grams of cinnamon + 3 grams of Sichuan pepper + 2 large star anise + 3 grams of cumin, stir-fry slightly.

+ Stir-fry the duck fat after boiling water.

+ a small spoon of Pixian bean paste + a tablespoon of cooking wine, stir-fry evenly

+ 1 tablespoon of light soy sauce + 1 teaspoon of sugar ++ salt to taste + water (I also + a can of leftover beer), add a lid, bring to a boil over high heat, turn to low heat and cook for 20 minutes

150g carrots, peeled, cut into hob cubes. + into the carrots

Cover and simmer until one-third of the soup remains

+ in, a sharp pepper, cut the hob block, the red pepper was not bought, and 3 millet spicy were used instead.

Stir-fry until raw

Put it on a plate, this dish should be stewed for a longer time, and the duck meat will taste better.