Ingredients: 8g of duck; Accessories: Seasoning: 1g of ginger, 2g of linseed oil, 1g of cooking wine, 5g of salt

Practice: 1. Boil the washed and diced duck with hot water, remove blood, and then drain it for later use;

2. Cook with sesame oil, and when it is hot, saute the ginger slices until fragrant;

3. When the ginger slices change color, pour the duck in and stir fry;

4. Then add half a bowl of cooking wine or rice wine and 1 bowl of water;

5. When the water boils, turn down the fire and stew for 4-5 minutes;

6. Add salt to taste before cooking.