The method is as follows:

Step 1. Soak the duck legs in water for about two hours. Put the cold water into the pot, add ginger slices, add a little white wine to the pot and cook for 5 seconds. After about a minute, remove and rinse.

Step 2: Heat the wok, add oil, add ginger slices, onions, and dried chili segments and stir-fry until fragrant.

Step 3. Add duck meat and fry until the moisture is dry.

Step 4. Add appropriate amount of light soy sauce for seasoning.

Step 5. Add appropriate amount of oyster sauce to enhance freshness.

Step 6. Add a little sugar to neutralize the flavors. Cured duck is very salty, don't add any more salt.

Step 7: Stir-fry the celery until it is about 70 to 80% ripe, add a little chicken essence and take it out of the pan and put it on a plate.