Roast duck with kelp chili sauce

Overview

The duck meat is sauteed in spicy sauce and then added with kelp and fungus, giving it a unique taste.

Wash the duck meat and blanch the blood, then cut off the duck skin and set aside. (I cut off the duck skin because my son and I don’t eat the skin, so if you don’t have this special requirement, you don’t need to cut off the skin at all. Just boil it in water.)
Cut the green pepper into sections, slice the ginger, and slice the garlic. This is to allow the garlic to better combine with oxygen and produce allicin. Cut one mushroom in half and set aside.
Wash the kelp and fungus, slice the kelp and set aside.
The duck skin is sauteed in a pan until fragrant, and the duck fat is boiled out to roast the duck. The crispy duck skin can be eaten as oil residue, which is crispy and fragrant.
Add some vegetable oil to the cooked duck fat to make it more fragrant with mixed oil. Add ginger and saute until fragrant, then add Sichuan peppercorns, then add duck meat and saute until fragrant.
Pour in a large spoonful of Korean chili sauce. This chili sauce is spicy and a little sweet. When evenly coated on the sauteed duck meat, it adds a lot of flavor.
Pour in the green pepper and duck meat and saute until fragrant. Be sure to stir-fry the green pepper until the aroma is released before adding vegetables!
After the green peppers are sauteed, add various side dishes: stir-fry kelp, fungus, shiitake mushrooms, garlic slices, add salt and stir-fry evenly.
Season to your liking and serve.
The specific steps are as shown in the picture above.