A piece of cake in a private room [pickled pepper duck roe]

1. Take an appropriate amount of duck maw, shave off the fascia on the duck maw, otherwise it will be hard when stir fried. Use a cross flower knife or a rookie flower knife on the duck maw, and place two bamboo sticks next to it. It can also be cut like a master chef.

2. After cutting the duck gizzard, put it in a bowl, add an appropriate amount of salt and stick it with your hands. Then add an appropriate amount of flower carving wine and evenly distribute it. Cut off the old parts of the chives, and add an appropriate amount of pickled peppers, pickled pepper water, and ginger slices.

3. Add more oil to the pot and heat it up to 40%. There will be small bubbles on the edges of the bamboo skewers. Pour in the duck maw at an appropriate temperature and stir fry evenly. If the duck maw changes color, turn off the heat and quickly scoop it up with a strainer.

4. Add an appropriate amount of oil to the pot, pour in pickled peppers and ginger slices, and stir fry over low heat to remove the dryness of the pickled peppers. When stir frying, add an appropriate amount of water and steam the pickled peppers until they are dry. Stir fry until fragrant. Pour in duck maw, chives, and pickled pepper water, add an appropriate amount of chicken essence, turn to high heat and stir fry evenly. The chives will change color, pour in an appropriate amount of cornstarch water, shake the pot and stir fry evenly, then remove from the pot.

5. Finished product drawings