Ingredients: half a duck, three ounces of ginger, one end of garlic cloves, one to two ounces of coriander, five strips of fine pepper, appropriate amount of pepper, appropriate amount of soy sauce, appropriate amount of salt, and half a bowl of white wine.

practice: cut the duck into pieces the size of dried radish, cut ginger into small pieces, slice garlic cloves, and cut parsley into sections. Blanch the duck, medium-ripe, and pick it up. Sit in a pan, add oil, add a little more, add garlic slices, ginger slices and Chili rings to saute until fragrant, pour in blanched duck, sprinkle pepper and salt, light soy sauce, stir fry. Stir-fry until it is ripe in July or August, add white wine and continue to stir fry. Add coriander and stir fry before cooking.

2. Method 2

Materials: 1g of duck tenderloin, 1 green pepper each, and 15g of fungus. Seasoning: 5g of salt, 2g of monosodium glutamate, 2g of cooking wine, 5g of sugar, soy sauce, onion, ginger, garlic and dried pepper.

Practice: Wash and shred the duck tenderloin, shred the green and red peppers, soak the fungus in Kamikiri shreds, and slice the onion, ginger and garlic. Heat the oil in the pan, add the shredded pork, stir-fry until cooked, take it out, add the onion, ginger, garlic and dried pepper and stir-fry until fragrant. Add seasoning, add shredded duck, and stir well to taste.

3. Method 3

Materials: 25g duck meat, 1g ginger, 5g garlic, 5g millet pepper, 8g soy sauce and 5g cooking wine.

Practice: Cut the belly meat and leg meat of the duck into 1cm square dices for later use. Cut into .5 cm dices, and cut Xiaomi spicy into .3 cm circles for later use. Heat the oil in the pan, add ginger and stir-fry until fragrant, then put down the oily duck meat and stir-fry the duck oil, then add the remaining duck meat and stir-fry, add cooking wine to remove the fishy smell, add soy sauce and stir-fry with millet and salt for a while, then add red pepper and garlic and stir-fry for a while, and sprinkle chopped green onion after taking out of the pan.