Ingredients: roast duck (300g), bamboo shoots (40g), sweet noodle sauce (20g), yellow wine (3g), minced garlic (3g), Jiang Mo (20g), sesame oil (3g), chicken soup (1 spoon), sugar (a little) and scallion (a little).
Output: 1. Cut the roast duck into rectangular cubes with a length of about 1 inch and a width of 4 minutes, first put them in a wok and take them out with boiling water.
Second, put the bamboo shoots into the pot and add sweet noodle sauce, wine, ginger, minced garlic and so on. Then pull in the duck pieces, add the onion, sugar and chicken soup, turn it over a few times to dry the soup, and then put the sesame oil when you take it out. Note: this dish needs a big fire. Use strong fire first, then slow fire to make the duck crisp and tasty.