Ingredients: duck, ginger, leek, cooking wine, rice vinegar, pepper and salt.

Main tools: knife, pot, spoon, electric pressure cooker, colander.

1. Wash the duck and cut it into delicious small pieces. Slice ginger and wash onion. Half will be chopped into onion knots, and the other half will be chopped into chopped green onion for later use.

2. Add water to the pot, put the cut duck into the water, add three pieces of ginger, two onion knots and a little cooking wine, and boil together.

3. When white foam boils on the water surface, turn off the fire and skim off the foam with a spoon. Then take the duck out with a colander, rinse it with warm water and drain it.

4. Put the blanched duck meat into an electric pressure cooker, add water that can cover the duck meat, add two or three pieces of ginger and a onion knot, drop a few drops of rice vinegar, cover the pot and stew for at least 40 minutes.

5. Stew the duck until it is soft and cooked, turn off the electricity and stew for 10 minutes, then open the pot, sprinkle with pepper, add appropriate amount of salt to taste, and finally sprinkle with chopped green onion, which is full of fragrance and flavor!