2. Prepare the materials first.
3. Ducks change knives and cut into pieces.
4, white radish cut into pieces for use.
5, a piece of ginger is flattened for use.
6. Put the duck into the pot and put cold water to remove the blood powder.
7. Blanch the radish slices for later use.
8. Stir-fry duck oil with a lot of duck skin.
9. Add ginger slices, two spoonfuls of salt and the remaining duck slices and stir-fry until fragrant.
10, after stir-frying, put the duck meat in a pressure cooker and add water to avoid the duck meat. A little more doesn't matter.
1 1, stew for 6 minutes.
12. After the pressure cooker is deflated, uncover the lid, add the blanched white radish, and continue to cover the lid for stewing.
13. Finally, open the lid and add Tonga salt and a little chicken essence to taste.