Making:
First, cut the roast duck into rectangular boxes with a length of about 1 inch and a width of 4 minutes. First, put it in a pan of Wanghuo oil and take it out by explosion.
Second, put the bamboo shoots into the pot and add sweet noodle sauce, wine, ginger, minced garlic and so on. Then pull in the duck pieces, add the onion, sugar and chicken soup, turn it over a few times to dry the soup, and then put the sesame oil when you take it out. Note: this dish needs a big fire. Use strong fire first, then slow fire to make the duck crisp and tasty.