1. Ingredients: dried bamboo shoots (soaked 6-7 hours in advance)
2. Duck (washed), sliced ginger
3. Wash the soaked dried bamboo shoots.
4. Tear it open, put it on the chopping board and cut it for later use.
5. Place the duck on the chopping board and chop up.
6. Put it in the plate and add the right amount of cooking wine.
7. Add the right amount of balsamic vinegar.
8. Grab well and marinate for 20 minutes.
9. Next, lower the marinated duck into a pot of clear water, blanch the ginger slices and remove.
10. Then, put the blanched duck in a pressure cooker, put the remaining ginger slices, and add an appropriate amount of cooking wine.
11. Add an appropriate amount of water.
12. Combine the cut dried bamboo shoots.
13. Cover the lid, turn to medium-low heat and cook for 15 minutes, then turn off the heat.
14. Open the lid after simmering until exhausted.
15. Finally, add the right amount of salt.
16. Add the right amount of MSG.
17. Season to mix and serve.
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