1. Marinate the duck with light soy sauce, cooking wine and salt for 10 minutes.
2. Heat up the wok, add appropriate amount of oil (two-thirds of the duck meat is better), cook to 70% hot, add the duck meat and fry it.
3. Fry until golden brown, remove the oil.
4. Prepare the marinade, green onions, ginger, and garlic. (This person has a strange problem, I don’t like to wrap the halogen material with gauze)
5. Leave a little oil in the original pan, pour the sweet noodle sauce and stir fry until fragrant.
6. Add an appropriate amount of water, add the cooking materials and ingredients in 4, and then add the duck.
7. Transfer to a pressure cooker, press for 5 minutes after exhausting, or without pressure cooker, simmer for 30-40 minutes on low heat (the stewing time for the whole duck is longer), and then let it cool and cut into pieces.
8. Make a dipping sauce with chili sauce, light soy sauce, a little vinegar and sesame oil, it is very fragrant.
