The method for making Sichuan Peppercorn and Ginger Duck.

The husband likes to eat bell peppers duck, he thinks it has a clear fragrance, and feels comfortable eating it.We had six people finish a duck weighing over 3 pounds during the guests' visit. There were other dishes as well; everyone said they tasted good, so I recommend this recipe to others.

Ingredients introduction

Duck (one [cut into small pieces]),ginger or washed ginger ([one and a half cut into strips] or pick your choice), garlic (ten cloves [not chopped]),cumin, a little bit, bell peppers ( ),fermented bean paste ( ), vegetable oil (three ounces),muccuna pruriens (one pound cut and blanched), chicken essence (three spoons), a little salt,scallions (six stalks cut into segments) The steps for cooking the duck with bell peppers and ginger

1. Clean the duck to remove its blood and wash it thoroughly.

to get rid of any gamey smell, let it dry completely first.... Heat a wok until it's hot, add vegetable oil, heat it up, then put in the dried duck pieces along with some cumin. Fry them to evaporate moisture before adding the fermented bean paste. Stir-fry for fragrance, then pour in a little water just enough to cover the duck pieces, and place the lid on. Cook for a while until the duck is done.Add blanched muccuna pruriens, garlic cloves, cook thoroughly until dry, then add bell peppers and ginger. Stir-fry for about four minutes before adding chicken essence and salt, followed by scallion segments to finish cooking.

Tip

go with ribs soup instead