Preparation of raw materials for stir-fried salted duck: 1 salted duck, 100 grams of garlic sprouts, 20 grams of dried chili, 5 grams of Sichuan peppercorns, appropriate amount of onion, ginger and garlic, and 3 grams of sugar.

Steps: 1. Wash and cut the salted duck into pieces, soak in cold water for 8 to 12 hours, change the water twice to remove the salty taste.

2. Cut the onion, ginger and garlic into large pieces, heat the wok, add cooking oil, add the chopped onion, ginger and garlic and stir-fry until fragrant.

3. Add the dried chili pepper and Sichuan peppercorns, stir-fry slightly, then add the soaked salted duck and stir-fry over low heat until the salted duck becomes oily.

4. Add cooking wine, light soy sauce and sugar all at once, stir-fry until the salted duck turns brown, then add green garlic, stir-fry briefly and remove from the pan.

Salted duck, a famous dish in southern China, is also a specialty of Jiangsu, Fujian, Jiangxi, Hunan, Anhui and other provinces.

Salted duck is a pickled food made from old duck. It is divided into two types: salted duck and spring salted duck.

Because its meat is tender and tight, with a strong aroma, it is "dry, plate-like, crispy, rotten and fragrant", like a piece of plate, hence the name salt-fried duck.

The Ministry of Agriculture of the People’s Republic of China has officially recognized China’s four major brands of salted duck: Jiangsu Nanjing salted duck, Jiangsu Nan’an salted duck, Fujian Jianou salted duck, and Sichuan Jianchang salted duck.