1. Buy the duck meat, wash it again and marinate it with light soy sauce, sugar, pepper, thirteen spices, and sesame oil for two hours.
2. Heat the pan and pour the oil into the pan to explode the ginger.
3. Pour the duck meat and stir-fry with a little old sauce.
4. Add the peeled chestnuts and stir fry together.
5. After sautéing, add water and cover the pot and simmer on high heat for about half an hour. Turn to medium heat for about an hour.
6. When the sauce is almost dry, put a little salt of chicken bouillon and chopped green onion to serve.
