1. The first choice is the 120-day-old high-quality duck, which is washed and air-dried for later use.
2. Essential ginger and garlic spare
3. Fry the duck in a hot pan with ginger, garlic and oil until golden brown
4. Add the light soy sauce and rice wine column and cook over slow heat for 30 minutes.
5. Just start the pan and freeze it, then cut the pieces and put it on the plate.
6. Serve with duck sauce when serving
Tips:During the cooking period, the duck body must be moved frequently so that it will be evenly heated and the color will be bright and golden.