1. Clean up half of the duck and chop large pieces
2. Add ginger and light soy sauce, stir well and marinate for half an hour
3. Peel the carrots and cut into pieces, cut the parsley into sections, remove the seeds and cut the peppers, and peel the garlic
4. Soak the fungus in advance to control water to remove mycorrhiza
5. Heat the pan with cold oil, and stir-fry the duck pieces in the pan
6. When the duck pieces are slightly yellow, put the garlic in the pan and then stir-fry
7. Stir-fry until the duck is golden and the garlic is covered with tiger skin
8. Pour the rice wine along the side of the pot and stir fry evenly
9. Add sugar and stir well, add carrots and fungus to the pot
10. Add the dark soy sauce and a large bowl of boiling water and simmer on low heat until the moisture is dry
11. Finally add parsley and chili to the pot
12. Add light soy sauce and salt and stir fry until the pepper is broken
Tips:1. When frying duck, if there is too much oil, you can take out some, so as not to make the finished product too greasy;
2. You can add more garlic to this dish, because adding garlic to cooking poultry will improve the taste.
