1. Wash the duck breast and make a few diagonal cuts on the skin.
2. Heat the pot on medium and small fire, and slowly fry the duck skin down to get the oil
3. Sprinkle a little salt and black pepper
4. Duck skin fried yellow turn over
5. Turn the heat to a low heat and cover the lid to simmer until it is cooked. You can poke it with sharp chopsticks. It will be fine if no blood leaks out.
6. Adjust the ratio of light soy sauce and mirin according to your own taste. If you don’t have mirin, you can use light soy sauce with appropriate amount of cooking wine and sugar.
7. Bring the light soy sauce and mirin to a boil, add a little water and starch to thicken, not too thick
8. Heat a pot and add a little oil, shredded green onions, ginger, and green onions, and sauté
9. Add a little water and stir-fry
10. Serve out and set aside for use
11. The fried duck is sliced and put on a plate, and topped with the cooked sauce
12. Serve
Tips:The cooking seasoning can be according to your own taste, not necessarily what the recipe says must be added
