1. Prepare the following raw materials and ingredients: Muscovy Duck 1 piece (about 1500g), Ginger 1 piece (150g), Alpinia officinarum 1 piece (50g), 2 tablespoons of salt.

2. Wash and drain muscovy duck, slice ginger and sand ginger for later use.

3. Sprinkle the salt and monosodium glutamate evenly on the muscovy duck and massage for 5 minutes to make it tasty.

4. Coat muscovy duck with ginger powder, turmeric powder and soy sauce, add 1 tablespoon carved wine and 1 tablespoon rice wine, and marinate overnight.

5. Heat oil in the pot. When the sesame oil is 60% hot, push the ginger slices and ginger slices until fragrant and stir-fry for a while until the ginger slices evaporate, shrink in volume and turn yellow.

6. Take a casserole, spread the fried ginger slices and sesame oil (100g) on the bottom of the pot, and put the salted muscovy duck on it.

7. Pour in the remaining carved wine and rice wine and simmer for two and a half hours to let the wine dry.