1. Cut the duck legs into small pieces, put them in cold water with a little white wine and a piece of ginger, turn the fire on and off with the cold water, remove the duck pieces, and wash them.
2. Prepare ginger slices, green and red peppers.
3. Cut the pineapple into chunks the same size as the duck chunks.
4. Heat up the wok, add an appropriate amount of oil, and stir-fry the duck pieces.
5. When the surface is slightly charred, add a little white wine. This is the second time to use white wine. The main effect is to increase the fragrance. Don't put too much, just a little bit.
6. Add ginger slices and stir fry until fragrant.
7. Stir the next light soy sauce, add water, and no duck pieces. Bring to a low heat and simmer.
8. Cook until the soup begins to thicken, add pineapple.
9. After the pineapple is dropped, the amount of water will increase. Increase the fire appropriately, but do not use the maximum fire.
10. The soup is very thick, and then add green and red peppers.
11. Until you like the consistency, add some salt and chicken essence to taste according to your preference. I usually don't add it anymore, like the pure pineapple and duck mixed together.
