material

Half a duck, a whole piece of tender ginger, a proper amount of salt, and a lot of cooking wine.

working methods

1. Wash and slice the tender ginger for later use. There is no particularly tender ginger in Beijing, so we have to make do with it. My mother says it's ok to use ginger, but ginger can't be eaten. It's too spicy.

2. Cut the duck into small pieces and marinate with cooking wine 15-60 minutes. The longer the better.

3, pour out the cooking wine, use kitchen paper to dry the water and cooking wine on the duck, be sure to dry it.

4. Put more oil in the pot, heat it, add the duck pieces and start frying, which is a bit like frying, but not so much oil.

5. When the duck begins to dry and turn yellow slightly, add ginger slices and continue to stir fry.

6. When the ginger slices start to dry, pour out the excess oil.

7. At this time, although the duck meat is cooked, it is not enough to leave bones. Add some cooking wine and salt and simmer 15 minutes. Be careful not to boil the water dry during the stew. You can continue to add wine or water.

8. When the water is dry, you can cook.