Packed back to the roast duck rack practice is as follows:

Materials to prepare: small half of the roast duck, 1 small piece of ginger, 1 clove of garlic, 1 tablespoon of soy sauce, oyster sauce 1 tablespoon of oyster sauce, cooking oil in moderation, a pinch of salt, a small amount of chicken broth, a small amount of pepper, and so on.

1, put the refrigerator out of the roast duck, blanch (to remove the paste flavor).

2, fish out and spare, garlic slices, ginger cut a few slices.

3, hot pan, put oil, ginger and garlic slices stir-fried.

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4, into the duck stir fry.

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5, add the right amount of water, boil, add wine, salt, chicken essence, pepper, oyster sauce, soy sauce, stir fry evenly.

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6, out of the pot to plate, open to eat!