Slice (or shred) the duck breast, mix it with egg white and a little cornstarch, put it in a 60% hot oil pan and stir-fry it for a while. After the duck breast changes color, take it out and set aside.

Slice (or shred) onions, add minced garlic, minced ginger, etc., shredded chili peppers, etc. according to personal preference. Put the above ingredients in a hot pot and stir-fry quickly, add seasonings (salt, cooking wine, thirteen spices, light soy sauce, etc.)

When it's almost ready, add the well-oiled duck meat, stir-fry for a few times, pour in sesame oil, chicken essence, and thin sauce, and serve.

Note: 1. Use egg white to catch duck meat. If you add egg yolk, the meat will become very yellow and unsightly. Add less cornstarch, otherwise the meat will feel sticky.

2. The duck meat should not be cooked for too long when it is cooked. If it is cooked for too long, it will become old.

3. When stir-frying shredded onions, stir-fry them quickly to achieve a crisp and tender texture.