2. Ginger as much as possible, the best use of Hou Hou sauce Haitian. (I'm not selling ads, I sincerely recommend it only.)

3. Cold water into the pot flying water, you can put 2?slices of ginger. When the water boils, turn off the heat and wash the duck pieces and control the water.

4. When the pan is hot, pour oil, 5? layer of heat when the ginger slices slightly stir-fried, and then add the column of the sauce, slightly stir-fried, reduce the heat to medium-low.

5. Pour in the duck pieces and stir-fry for 3?5?minutes.

6. Add water, not over the duck, high heat until the water rolls, 3? minutes, then adjust the medium-low heat slowly boil for about 1? hour, until the water is dry. I used 6?5? minutes.

7. After 4?5? minutes, put in the bean curd and continue to boil.

8. When you feel that the juice is reduced, pour in the celery and stir-fry.

9. Plate and serve.