Spicy Duck Pot

Overview

Are you still worried that duck meat has a fishy smell or that the finished product tastes bad? Today's spicy duck stew can be said to be a classic way of making duck meat. The finished product is fragrant, juicy and has a spicy taste. It is best to choose duck legs or duck whole wings. The meat of these two parts is the tenderest of the whole duck and is much better than the meat of other parts of the duck body

Tags

• hot dishes
• home cooking
• chicken powder
• cinnamon
• dried chili pepper
• duck whole wings
• garlic
• light soy sauce
• old soy sauce
• pixian doubanjiang
• spicy sauce
• star anise
• ginger
• green pepper
• red pepper
• salt

Ingredients

Steps

1. 1 There are four whole duck wings. I think they are a bit missing and I added four duck wing roots at the end

   

2. 2 Cut the duck wings into small pieces and put them into the pot, add a spoonful of cooking wine and blanch them for two to three minutes

   

3. 3 Then rinse the duck meat, remove and drain the water and set aside

   

4. 4 Prepare other ingredients, ginger, garlic, star anise, cinnamon, green and red pepper, dried chili

   

5. 5 Heat oil in a pot, add ginger, garlic, star anise, cinnamon and dried chili and stir-fry over low heat until fragrant

   

6. 6 Then add the blanched duck meat and stir-fry over low heat for a few minutes until the skin of the duck meat shrinks and turns slightly yellow

   

7. 7 Then add one spoon of Pixian bean paste, one spoon of spicy sauce, two spoons of light soy sauce, and one spoon of dark soy sauce and stir-fry until browned

   

8. 8 Transfer the ingredients in the wok to a light-colored clay pot, add an appropriate amount of water to slightly cover the ingredients, bring to a boil, cover and simmer for 30 minutes

   

9. 9 When the juice is reduced over high heat, add green and red pepper rings and cook for one minute. Add a little chicken powder to enhance the flavor

   

10. 10 Finished product pictures