1. Take off the duck breast;
2. Tear off the meat membrane, thin the thick part, and cut into strips;
3. Put salt, cooking wine, pepper, red potato starch;
4. Grasp evenly.
5. Aberdeen ginger finger picking;
6. Cut thick wire, put a little salt, and let it submerge for about ten minutes.
7. The pan is hot and oily, and the meat strips are cooked and shoveled out under low heat;
8. Pour out the excess oil, squeeze the salted ginger and sauté until fragrant;
9. Pour meat strips;
10. Put the shallots and chicken essence;
11. Pour a little pepper oil and stir evenly.
