Zhijiang Duck

Firstly, prepare the ingredients. As shown in the picture, I have listed all the ingredients! You can refer to the dosage I used in the picture. The duck was purchased from the local free range ducks in Zhijiang and is still very fresh.

2. First, you need to start the wok and boil the oil. Add more oil and fry the duck feet, duck head, duck wings, and duck intestines until golden brown. Then, add the remaining duck meat, dry red chili peppers, star anise, cinnamon, and fragrant leaves, and stir fry until golden brown. Add pork belly and stir fry. After frying golden brown, add ginger and garlic, rice wine, Hongjiang sweet sauce, dark soy sauce, monosodium glutamate, salt, and turmeric oil according to your taste. Add an appropriate amount of Sichuan pepper oil according to taste. Hongjiang sweet sauce is specially used for stir frying ducks in the local area of Zhijiang. Stir fry for a while, cover the duck with water, cover it with a lid, and simmer for a while.

About 3.20 minutes, open the lid of the pot and add green and red peppers.

4. When the juice is almost finished, put in the knotted scallions and let them cool down to give them a flavor.

5. Finally, install the tray. Sprinkle with white sesame seeds.