1. After preparing the ingredients, boil a pot of water first. When the water is warm, put the duck in it and scald it. Take it out when it is about 5 mature. When it is hot, put 2 slices of ginger and cooking wine.
2. When the duck is basically cold, cut into small pieces to make it easier to taste. Cut the other ingredients into pieces. Leave the garlic whole. Pickled lemons tear small slices and remove the seeds.
3. Add proper amount of oil to the wok. The amount of oil depends on the fatness of the duck. Put the duck in the stir fry when it's hot.
4. When the duck meat is dry and oily, add ginger slices and continue to fry. At the same time, add an appropriate amount of cooking wine and a light soy sauce and stir fry to create a fragrance.
5. Then first stir-fry the shredded lemon cubes in the pan. Because the main flavor of duck is pickled lemon, the flavor must be sufficient. Afterwards, pour all other ingredients into the pot and stir fry.
6. Continue to stir fry and heat evenly.
7. Add appropriate amount of hot water for simmering. About 20 minutes to 30 minutes. Turn it regularly during the cooking process, taste the taste at the same time, and season it yourself.
8. Start the pot when the juice is basically collected.
9. Expose another one.
Tips:The pickled lemon is not the usual sour lemon, it is the pickled lemon made locally in Guangxi, it is the pickled mountain lemon.
