Raw materials: 1 kg of salted fish, two teal ducks about 5 kg

Seasoning: Executive Chef’s Chicken Powder, Chinese Chef Yipin Fresh Soy Sauce, Sugar, Pepper, Salt, 60g Ginger

Production process:

1. Cut the salted fish into pieces, soak in water for 30 minutes to remove part of the salty taste, remove and absorb the water, add 60% hot oil to pull the oil for 2 minutes, remove and control the oil for later use.

2. Cut the duck into pieces, put in boiling water for 2 minutes, remove and drain.

Put 200 grams of oil in a clean pot and heat until 50% hot, add 50 grams of ginger slices and fry until golden and fragrant, add duck pieces and stir fry for 5 minutes, add salted fish pieces, pour water to cover all ingredients, add Executive Chef's chicken powder, sugar, Chinese kitchen first-class fresh soy sauce, pepper, stir well, bring to a boil on high heat, cover and simmer on low heat for 25 minutes until the soup is half dry, turn off the heat and let it cool naturally, pick out the ginger slices, and add the soup strips Divide into 10 equal portions and refrigerate.

3. Put the bottom oil in the pot and heat it up, add 10 grams of ginger slices and fry until fragrant, pour in a pre-made piece of salted fish and duck (with soup and ingredients), stir-fry over medium heat until it returns to heat, then add scallions and stir-fry evenly , Thicken the cornstarch, put it into a hot iron pot, and serve it on the table.

Taste type: salty and fresh.