1, cut the roast duck into pieces for later use;

2. Put oil in a hot pot, add onion, garlic and ginger slices to stir fry, add a tablespoon of bean paste, stir fry red oil on low heat, add Chongqing hot pot material and pepper, and continue to stir fry until the hot pot material melts;

3, add water to boil, add vegetables, kelp, radish slices, lotus root slices, potato chips and other side dishes after the water is boiled;

4. When the side dish is almost cooked, put the roast duck in the pot and pick it up when it is cooked again;

4. Pour the cooked roast duck and side dishes into the soup bowl, add two spoonfuls of vegetable soup (it is advisable to submerge maocai), and add monosodium glutamate and chopped green onion to the roast duck.

Roast duck is roast duck. Roast duck is a special food in Chengdu, and Chihiro roast duck is the most famous. It combines the crispy tender meat of Beijing roast duck with the unique eating method of maocai, Sichuan. It cuts the roast duck and blanchs it in a soup pot in maocai. In addition, maocai is a pot of roast duck with Sichuan characteristics, which is steaming, mixed with meat and vegetables, and fragrant.