15g of duck meat

3g of bamboo shoots

5g of pickles

Chili (1 green root

appropriate salad oil

1 teaspoon of salt

half a teaspoon of chicken essence

a little ginger

a little garlic

half a tablespoon of cooking wine

.

2. Grind ginger and garlic and mix well, then add salt, sugar, chicken essence, cooking wine and soy sauce and mix well. Finally, add sweet potato powder and mix well, and set aside for half an hour.

3. Slice fresh bamboo shoots, pickles and green peppers;

4. Blanch fresh bamboo shoots and drain them;

5. Pour pickles into a hot pot (oil-free) and stir-fry until dry (stir-dry the water) and serve on a plate for later use;

6. Wash the pan, put oil in the hot pan (slightly more oil), and when the oil temperature is slightly higher (it feels hot when you put your hand on the pan), pour in the duck breast, immediately turn off the fire, and stir-fry it quickly with the remaining temperature until the duck is completely discolored and put it on the plate for later use;

7. Heat the remaining oil in the pot, add green pepper and pickles to saute until fragrant, add fresh bamboo shoots and stir fry, add salt and chicken essence and stir fry until well mixed, then pour in duck breast and stir fry for a while.