The ingredients for Stone Pot Huang Ya Jiao: 500g Yellow Duckling, 1120g Sichuan Peppers,Stem celery segments, 50g Potato Vermicelli, and 50g Chinese Cabbage strips. Seasoning ingredients (300g Coriander, 300g Watermelon Radish pieces, 300g Stem celery segments), 10g Fresh Perilla Threads, 300g Rapeseed Oil, 15g Salt, 15g Monosodium Glutamate, 100g Special Seasoning Sauce,10g Ginger slices, 10g Garlic slices, and 10g Cooking Wine.2000g Chicken Broth, 30g Sichuan Pepper Oil.The steps for making Stone Pot Huang Ya Jiao:1. In a pot, add rapeseed oil, heat to six-tenths hot, then add vegetable ingredients, 100g of Sichuan Peppers, ginger slices, and garlic slices. Cook on low heat until fragrant, then add chicken broth, simmer for 3 hours, add the remaining special seasoning sauce, salt, and monosodium glutamate to taste, then remove from heat and set aside.2. Place a stone pot in an oven (at 200℃) and bake for 10 minutes, then take out and prepare.3. Clean Yellow Duckling, marinate with cooking wine and the remaining special seasoning sauce, place it into the stone pot, add stem celery segments and potato vermicelli, pour over the prepared broth.4. In a pan, heat Sichuan pepper oil to seven-tenths hot, then pour out and pour into the stone pot, add the remaining Sichuan Peppers and fresh Perilla threads.Butternut squash, celery segments (300g each), fresh Perilla strips (10g), 300g rapeseed oil, salt,monosodium glutamate (MSG) (each 15g),special seasoning (100g),ginger slices, garlic slices (each 10g),chicken stock (2000g),Sichuan pepper oil (30g).Stone pot duckling preparation:1. Place rapeseed oil in a wok and heat to six-tenths hot. Add vegetable ingredients, 100g fresh chili strips, ginger slices, garlic slices, stir-fry on low heat until fragrant. Add chicken stock, simmer for 3 hours on low heat, add remaining special seasoning (50g), salt, MSG, season and remove from heat to reserve.2. Place the stone pot in an oven (temperature 200°C) and bake for 10 minutes, then take out and prepare.3. Clean and prepare ducklings, marinate with remaining special seasoning and alcohol, place in the stone pot, add celery segments, potato vermicelli, and pour in the simmered stock.4. Place Sichuan pepper oil in a wok and heat to seven-tenths hot. Remove from heat and pour into the stone pot. Add remaining fresh chili strips and Perilla strips, serve immediately.

The method for making Hot Pot Yellow Duck Calling:

1. Place rapeseed oil in the pot and heat to six-tenths hot. Add vegetable ingredients, 100g fresh Dajing chili peppers, ginger slices, garlic slices, and stir-fry over low heat. Add chicken broth and simmer for 3 hours on low heat. Add 50g of special seasoning sauce, salt, and monosodium glutamate (MSG), then remove from heat and set aside.

2. Place the stone potin the ovenat a temperature of 200℃ and bake for 10 minutes. Remove and set aside.

3. Clean the yellow duck calling, marinate with cooking wine and the remaining special seasoning sauce, then place it in the stone pot. Add celery segments and potato vermicelli, and pour in the prepared broth.

4. Place rapeseed oil in a pan and heat to seven-tenths hot. Remove from heat and pour into the stone pot. Add the remaining Dajing chili peppers and fresh perilla threads before serving.

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