1. Prepare the ingredients.
2. Bamboo shoot slices.
3. Boiled water.
4. Wash in cold water.
5. Cut the duck legs into pieces, soak them in advance, and remove the salt.
6. Raise the pot and burn the oil.
7. Stir-fry the rice pepper and garlic for a fragrant flavor.
8. Fry the bamboo shoots evenly until cooked and served.
9. Leave the oil in the pot and stir fry the duck legs.
10. Add rice wine, water, light soy sauce, and simmer.
11. Add spring bamboo shoots and stir fry evenly.
12. Add garlic and stir-fry evenly, add chicken essence and simmer for a while.
13. Transfer to a small hot pot in an alcohol stove, and simmer on a low heat when eating.
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