1. Cut the duck into pieces, put it in cold water, add a few slices of ginger, cooking wine, foam out, and pick up the water to dry.
2. The ginger is sour, the scallions are sour and cut into small pieces, and the salty lemon is chopped. Be sure to remove the seeds, otherwise it will be bitter.
3. Heat the oil in the pot, put the fat duck skin into the pot to get the oil out, then pour the duck meat and stir fry over high heat.
4. The surface of the duck meat is slightly yellow, and then add the sour and ginger sour, stir fry until fragrant. Then add soy sauce, dark soy sauce, sugar, salt, and stir-fry evenly.
5. Add in the pasta water and simmer. Stew until there is a little soup left. Be sure to flip it every one or two minutes to make it taste better and prevent it from drying out.
6. When collecting the juice, add salty lemon and simmer for 5 minutes, then add oil and water starch. You can leave a little more juicy.
Tips:Remember to put the salted lemon last, it will be bitter early.
