Duck cut is small (finger size, more tasty) , enter boiler directly, add water, burn.

Take the advantage of this time green pepper of 2 twigs of the chaste tree cuts a canister, millet is hot mincing, child ginger cuts into shreds

This appearance in boiler when rise water dip (from the back can use) , the juice that my father says is burned crystal, do not want toot toot (look foreign matter is not quite much)

Oil is put in boiler, issue Chinese prickly ash directly, need not wait for oily heat, my pa takes Chinese prickly ash to judge oil lukewarm, fish out is refuse when scorch of Chinese prickly ash is black, put one spoon salt, more or less be put according to duck flesh, preparation explodes duck, put salt to have taste more first.

Break up fry, the duck explodes sweet hind put one spoon thick broad-bean sauce, continue to break up fry

Before the juice that dip rises falls, break up fry, removed 1-2 puts half boiler to shovel cooking wine after minute, again removed 1-2 puts half boiler to shovel vinegar after minute.

Break up fry a little while put millet hot

Wait for any of several hot spice plants of put cattle out to graze of a few seconds, my pa likes to get on green pepper shop front, green pepper is not fried long, the look does not fizzle out changeably good-looking.

Spread Jiang Si, divide evenly is fried after a few seconds

Try flavour, weak add salt, put a few gourmet powder, have pot.