Ingredients: Light teal, cooking wine, sugar, dark soy sauce, seasonal vegetables, eight-degree bamboo shoots, chicken fat, sesame oil, salt, Zhanwang chicken powder, and light soy sauce in appropriate amounts. Method (1) Combine the light teal Wash and remove the whole duck. (2) After the eight-degree bamboo shoots are thickened, cut into cubes, add various auxiliary ingredients, adjust the basic flavor, simmer it thoroughly with chicken oil, stuff it into the duck belly, tie the duck neck, drain it and use dark soy sauce to color it, and add Fry in oil until the skin turns golden brown and remove. (3) Remove the ginger and green onion from the pot, add cooking wine and two soups to taste, put it into the pressure cooker together with the duck and press it for 20 minutes until the duck body is crispy, remove from the pot and thicken the original juice, and garnish with the seasonal vegetables flying through the water. Serve. Features: Ruddy and bright color, smooth duck plastic surgery without bones.