1. The duck is cleaned and chopped into pieces. Cut the ginger into slices.
2. Remove the heart and cut the bitter gourd into pieces; cut the pepper into small pieces.
3. Wash the garlic sprouts and separate the garlic white and the garlic sprouts, and cut them well.
4. Heat the pan and remove the oil, pour the duck and ginger slices into it and fry until the duck meat is fragrant. Then pour the rice wine into the lid and simmer for 10 minutes.
5. Then stir fry, put the tempeh, soy sauce, salt, southern milk, and light soy sauce all at once.
6. Remove the lid, turn over the duck meat, pour in the chili and garlic and cook for a few minutes.
7. If you don't put bitter gourd, you can serve it at this time, or pour in the garlic sprouts and fry it before serving.
8. If you like bitter gourd, pour the bitter gourd and simmer for 5 minutes.
