Ingredients: roast duck cake, bean sprouts, leeks (or leeks).
Cut the roast duck cake into filaments and blanch the bean sprouts. Heat a wok, add oil and pepper, add leek (or leek yellow) and stir fry, then add bean sprouts and stir fry, add seasoning, add shredded cake and stir fry until the soup wraps the shredded cake.
You can also heat it in a steamer and roll it with sauced meat, fried bean sprouts, scrambled eggs, or add sweet noodle sauce and shredded onion.