Pickled Pepper Shelduck

Overview

I ordered live ducks from the boss at the market in April, and today I finally got a call from the boss. If it hadn’t been for the refrigerator, I would have bought all the four ducks the boss had. Hey! How difficult it is to buy a live duck in the north!

Tags

• private kitchen
• celery
• chicken essence
• garlic
• liquor
• msg
• onions
• pepper noodles
• pickled asparagus and ginger
• pickled ginger
• pickled pepper
• pixian douban
• rapeseed oil
• shelduck
• white sugar
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Put the freshly killed duck on the fire to burn off the dirty down, and then rinse it clean.

   

2. 2 Open the belly of the duck and clean out the internal organs. (Don’t throw away the offal. You can fry a plate of duck offal)

   

3. 3 Open the belly of the duck and clean out the internal organs. (Don’t throw away the offal. You can fry a plate of duck offal)

   

4. 4 Open the belly of the duck and clean out the internal organs. (Don’t throw away the offal. You can fry a plate of duck offal)

   

5. 5 Chop the duck into chunks. {Because the duck was big, I only chopped it in half)

   

6. 6 Pick and wash the onions and celery and cut into sections.

   

7. 7 Cut the pickled peppers, pickled ginger, pickled angustifolia ginger, and garlic and set aside.

   

8. 8 Put the cut duck into the pot, turn on medium heat and stir-fry slowly.

   

9. 9 Pour a small spoonful of white wine and stir-fry the moisture from the duck.

   

10. 10 Remove the fried duck.

    

11. 11 All that's left in the pot is the duck fat left over from frying the duck.

    

12. 12 Add rapeseed oil, and when the oil is hot, add a spoonful of Sichuan peppercorns, pickled peppers, pickled ginger, pickled ranunculus ginger, a small spoonful of Pixian watercress, and half a small spoonful of white sugar.

    

13. 13 Turn on medium heat and stir-fry the red oil.

    

14. 14 Pour in the duck, then add a small spoonful of white wine and a small spoonful of pepper noodles.

    

15. 15 Turn up the heat and stir-fry evenly.

    

16. 16 Add boiling water to cover the duck and bring to a boil, cover and simmer over medium heat for about forty minutes. (Because the duck is a little old)

    

17. 17 When the water is almost dry, reduce the juice over high heat.

    

18. 18 Add scallions and celery.

    

19. 19 Stir-fry for a few times and add half a spoonful of chicken essence and MSG.

    

20. 20 Remove from pan and plate.