Put oil to enter boiler (if the duck is very fat, but little oil, because duck itself gives water to give oil) , put a few Chinese prickly ash.

Pour duck flesh into boiler, fry a duck to give water more more. (can frying duck flesh while put cooking wine. But not usable cooking wine bloats duck flesh, fry otherwise come out duck flesh has very thick wine taste. )

Duck flesh breaks up roughly fry 5 minutes or so, it is mature to perhaps see duck flesh changes (become golden look) , and duck skin and duck flesh coiled, issue thick broad-bean sauce.

The valve that wait for a beans is fried sweet, the any of several hot spice plants that put bubble (promote quality) , laojiang (can not want, but Laojiang gives little taste) , bubble ginger (also can not want, but bubble ginger render palatable) . Conflagration is mixed fry.

Put vinegar (vinegar gives taste, make duck flesh easier go up flavour) , right now, can drip a few often are smoked, chromatically. Break up fry a minute or so, put white sugar, integrated vinegar flavour.

Put red any of several hot spice plants. Must put red any of several hot spice plants first, break up roughly fry a minute or so, flesh letting duck enters piquancy. Put green pepper next. If the water inside boiler is right now less, can add a few water, basically be the taste that flesh letting duck admits red any of several hot spice plants and green pepper completely, also let its molten, more the entrance.

Those who wait for water to close is about the same, put ginger, garlic. Put salt according to individual taste, because of the bubble any of several hot spice plants before, bubble ginger, there is salt in thick broad-bean sauce.