Half a duck and two potatoes.

Accessories:

Green pepper 1 a little shredded ginger

Steps:

1. Chop ducks, peel potatoes and cut into pieces, shred ginger and green peppers for later use;

2. Put a little oil in the hot pot, pour in the duck pieces after the oil temperature rises, stir-fry until the duck meat shrinks and discolors, pour in a little white wine, add salt and a little soy sauce, stir well, and plate for later use;

3. Reheat the pot, use the remaining oil of the fried duck, pour in the potato pieces, fry until golden and fragrant, and put them on another plate for later use;

4. Take out the pot again, stir-fry shredded ginger until fragrant, then put the duck meat and potatoes into the pot together, add soup or water, cover the pot and stew for 10 minute, stir-fry from time to time to avoid sticking to the pot;

5. When the soup is half dry, add green pepper (if there is no green pepper, this step can be omitted) and season with salt, a little sugar, soy sauce and pepper;

6. Stir fry gently with a spatula until the soup thickens. Because the pot is hot, you can also turn off the fire first and then stir fry with the remaining temperature.