1. Material: 1 air-dried duck, white radish, garlic, ginger, dried pepper, coriander, cooking wine, soy sauce, sugar and oil.

2, cooking steps:

1. Wash the dried duck with hot water, chop it into small pieces, put it in warm water, add a spoonful of cooking wine, soak it for one hour, then take it out and drain it.

2. Add 1 tbsp vegetable oil to the hot pot, add ginger slices and garlic to stir fry until fragrant, then add air-dried duck pieces to stir fry over high fire, stir fry in dry water, and stir fry the fat oil in duck meat, then serve.

3. Cook half a bowl of cooking wine along the side of the pot, add 1 tablespoon of light soy sauce and 1 tablespoon of sugar, and stir fry continuously until the color of air-dried duck slices turns rose.

4. Add the duck pieces soaked in boiling water, clean up the floating foam with a spoon, add 3 dried peppers, put them in a pot to boil, cover the pot, and simmer for 40 minutes.

5. Wash the white radish, cut it into small pieces, put it in the pot, boil it again, and continue to stew for 20 minutes on low heat to make the radish soft and rotten.

6. Move into an iron pot, add fresh red pepper and coriander segments, and cook and eat with an electric ceramic stove or an induction cooker on a small fire. The more you eat, the more delicious it is, and the more spicy it is.

Air-dried duck is named because its meat is tender and dense, and looks like a board. So it was named air-dried salted duck. Anhui's air-dried salted duck retains the original flavor of the ingredients to the greatest extent. This is handmade. After the duck's hair and internal organs are removed, it is salted. There is no sauce color, no additives, and it can be naturally dried outdoors. Every step is done in the oldest way.