Dry Pot Bandit Duck

Dry Pot Bandit Duck

　　Dry Pot Bandit Duck

　　Main ingredients: one whole duck, half a jin of soybean sprouts, three liang of celery and garlic sprouts, a little scallion, a little chili oil, minced garlic, pickled chilies, old ginger, bird’s eye chilies, and coriander.

　　Seasonings: oyster sauce, salt, MSG, chicken essence, Dangxian doubanjiang (chili bean paste), flavor-enhancing powder, Wei Xian Wang (flavor enhancer), peanut butter, liquor (over 52 proof), white vinegar, beer, star anise, sand ginger.

　　Method: First, cut the duck into small pieces. Heat a little oil in a pan, add sand ginger and star anise, stir-fry for 2 minutes, then add the duck and stir-fry until dry. Place the duck in a bowl. Blanch the soybean sprouts in hot water until cooked, then place them in a serving bowl. Stir-fry the duck in the pan for 5 minutes, add water to just cover the duck, and season without adding beer. Simmer for 10 minutes, then add the beer. Add celery and garlic sprouts, scallions, coriander, drizzle with chili oil, and it's ready to serve.