1. 2 sachets of oiled tofu, sliced ginger and garlic, sliced green onion, and sliced chili.
2. 1/4 duck meat, defrost and wash.
3. A bottle of Tsingtao beer.
4. Boil the water in a pot and blanch the duck.
5. Pick out the fattened duck meat from the blanched duck meat and fry it in a pan. (No need to add oil, a lot of oil will be produced)
6. After frying enough oil, add garlic slices, ginger slices, chili slices and green onion slices until fragrant.
7. Add duck meat and stir fry.
8. Add a spoonful of white vinegar and a spoonful of cooking wine, stir fry, and boil dry.
9. Add beer to drown the duck meat, cover and bring to a boil.
10. After boiling, add oil tofu and continue to cook.
11. Add two tablespoons of light soy sauce and salt to taste when it is ready to dry.
12. Finally, add the shallots and stir-fry evenly.
Tips:Adding light soy sauce and salt at the end can make the duck meat more crispy, and adding it at the beginning will make the duck meat very tough.
