1. Wash ducks and green peppers.

2. Appropriate amount of ginger and garlic.

3. Slice the green pepper and cut the duck into pieces.

4. Stir-fry the green pepper in a cold pot until it becomes soft, and remove it for later use.

5. Heat the pot and stir-fry the duck.

6. Stir-fry until the water is dry, duck oil and skin shrink. Add ginger and garlic, stir-fry to get the fragrance of ginger and garlic.

7. Add appropriate amount of rice wine and stir fry.

8. Add soy sauce to touch up.

9. Add the right amount of salt and stir-fry.

10. Pour in fresh duck blood and stir fry for a while. Add water to avoid duck meat.

1 1. Cook over high heat for 20 minutes. When the soup is almost collected, add the chicken essence.

12. Add green pepper and cook for about 3 minutes.