1. Clean the young ginger and set aside.
2. The tender duck was eviscerated, cut into small pieces, and marinated with pepper, ginger, salt, cooking wine, and ginger slices. I marinated it all night and it was very tasty.
3. Cut ginger into slices and set aside.
4. Heat the oil pan and pour into the tender duck, stir-fry on high heat until there is no moisture and oil
5. Add ginger and continue to stir fry.
6. Add a spoonful of light soy sauce.
7. Stir-fry evenly.
8. Pour in beer and continue to simmer for 30 minutes
9. Add garlic sprouts, if you like spicy food, add some Lao Gan Ma.
10. Stir-fry for a few minutes and out of the pot.
11. In the platter. Finished picture. Chinese food today.
