1. Prepare a small piece of ginger, wash the ginger, scrape off the skin, and then cut it into small slices. Take a ceramic disc and spread the thin slices of ginger on the bottom; prepare some salted duck and cut the salted duck into small pieces. Cut into small pieces. The salted duck is relatively hard. It is best to have a bone chopping knife or a heavier knife to make it easier to cut. Stack the salted duck pieces on top.

2. Pour some oil on the salted duck, a little salt, soy sauce, cooking wine, vinegar, etc., take a steaming layer, put the disc into the steaming layer, you can put it in together while cooking, and also You can consider wrapping it with a layer of plastic wrap to achieve better heating effect.

3. While steaming the salted duck, prepare other ingredients. Prepare a small piece of carrot, peel it off with a peel, then wash it and cut it into thin slices.

4. Prepare a bell pepper, wash the bell pepper, then cut it in half, take out the inner seeds, then remove the stem and bottom, and cut it into small pieces.

5. After the rice is ready, take out the salted duck, so that the basic ingredients are ready. Prepare a few auxiliary ingredients: ginger, garlic, and dried chili, and process them separately. Start frying, turn on the induction cooker, add a little oil to the pot, add the accessories and sauté for a while.

6. First pour in green peppers and carrot slices, stir-fry for a while, when the green peppers and carrots are about half cooked, add salt, cooking wine, vinegar, etc. to adjust the taste, then pour in the salted duck steamed earlier.