1. Slice ginger for later use
2. Duck meat in a pot under cold water, blanch for later use
3. Pour oil in the pan, pour the ginger slices, and sauté on high heat
4. Pour duck meat into the pot, stir fry evenly, add light soy sauce, dark soy sauce, stir fry evenly
5. Add rice wine, water, rock sugar, and heat to collect the juice
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