Clean the duck, chop it into small pieces, and then cut some ginger slices and scallions for later use. Heat the oil in the pan, pour in the duck pieces and stir-fry until the duck meat changes color. Add light soy sauce, cooking wine, onion, ginger slices, sugar and a little salt, stir-fry for two minutes, inject appropriate amount of water, then cover the lid and start firing. The fire can be turned off in about 30 minutes, and the stewed duck with rich flavor is ready. Add a little monosodium glutamate to taste before cooking.