Hot duck

1

(b) Ducks are washed and immersed in water for more than two hours in advance, and water is exchanged in the middle until it is cleared

2

(a) The short side of the duck, with the sharp edge of the knife, not cut

3

Change direction, slice (as figure 3)

4

Precious roller blades; garlic slices; dry red pepper scrubbing back-up

5

And water in the pot, and a piece of pine ginger, and when the water boils, it enters into the duck tablet, and sees the fragrance spread, and comes out of the pot immediately

6

(b) asphalt, standby

7

(a) A frying pan, a hot pan with onions and red peppers (I'm afraid it's too hot, and finally peppers; if it's hotter, it's supposed to be here)

8

(b) Falling into the ducks and turning the fire into a fast fire for about two or three minutes

9

- Wine, evenly

10

Put the soy sauce on it, and it's even

11

Light a few drops of rice vinegar, evenly burned

12

Finally, dry chili and peppers are added, evenly folded; a little salt sauce is added to the pot。

A little tip: To make the dish spicier, it's not just about the amount of chili you use; the cooking heat is also crucial. Slowly stir-frying dried red chilies over low heat until they turn a deep reddish-brown will make them extremely spicy. If you're worried about it being too hot, add the chili, especially the dried red chilies, at the very end, just toss them in for a slight kick without being overwhelmingly spicy. I personally can't handle very spicy food, so I add them last. Blanch the duck gizzards quickly. You don't need to wait for the water to boil; just do it until the surface flaps unfurl. If blanched for too long, the gizzards will become tough. After sautéing the aromatics until fragrant, stir-fry the rest of the dish over high heat. Don't worry, the blanched and then stir-fried duck gizzards will cook very quickly.