Sichuan people like to return to the pot meat, but I only love the chili duck, which is spicy and enjoyable!

Speaking of three meals a day, the main meal is a super dish, spicy back to the pot duck is one of the favorite dishes, and people who have eaten it should like its taste very much.

If you haven't eaten this dish yet, you might as well try it according to my method, there is one thing to say, whether it is with wine or rice, it is a perfect match, spicy and delicious!

First of all, we start the pot to burn the oil to fry the ginger slices, the conditional use of ginger will taste better, completely fry the fragrant after adding the blanched duck meat, remember to add the duck meat in advance to the fishy three-piece set of blanching Oh!

After the water in the duck meat is completely dried, add salt to adjust the bottom taste, then add cinnamon and dried chili peppers and stir-fry to remove the smell and increase the flavor of the white wine

At this time, let's take some dark soy sauce to color, stir-fry evenly, add boiling water, and simmer for 20 minutes on low heat, and finally reduce the juice on high heat!

At this time, we will heat the oil in another pot, then add the chopped chili pepper, garlic slices, peppercorns and stir-fry to bring out the fragrance, and finally pour the duck meat into the juice, and stir-fry it over high heat!

In this way, the spicy fried duck meat is ready! If you like it, arrange it quickly!

Proofread by Huang Hao