The ingredients for Dry-Braised Duck Four Treasures:Duck liver，Duck gizzardPork belly from duck,SugarLarge spices, cinnamon, smallFenxiang fennel seedsDark soy sauce,Light soy sauce,Amomum kravanh, salt, fineGinger，Kashmiri chiliCooking wine, starch, greenRed bell pepper，Winter bamboo shoots

The method for dry-braised duck four treasures:

1. Clean the duck gizzards and liver, slice them into dice-shaped pieces, mix with all the marinade ingredients (sugar, large spices, cinnamon, fenxiang fennel seeds, dark soy sauce, light soy sauce, amomum kravanh, salt, ginger, Kashmiri chili, cooking wine, a little starch, more sugar) thoroughly.Marinate overnight

2. Heat oil in a wok, remove the marinated organs from the marinade and fry them over low heat until the starch is crispy and sticks to the surface of the duck organs.

3. Pour the marinade sauce (straining out the spice residues) into the pot, add winter bamboo shoots and colored peppers, stir-fry until the sauce thickens and reduces, then it's done.