1. Cut half a duck into pieces, put cold water into the pot, put three slices of ginger, one tablespoon of cooking wine, and boil for three minutes. It is best to use duck legs, because there are more meatsπππ.
2. Rinse the blanched duck pieces with hot water and control the moisture. Cut pineapple into pieces, tear small pieces of green and red peppers, 3 slices of ginger, slice 2 cloves of garlic, and 1 slice of green onion.
3. Heat the pan with cold oil, add the green onion, ginger and garlic to create a fragrance, and stir-fry the duck pieces a few times.
4. Add 30g of cooking wine.
5. 2 tablespoons of light soy sauce.
6. 1 scoop of oyster sauce.
7. 5g white sugar, stir fry for 1 minute.
8. Add in the hot water that has not been used for the duck, and simmer slowly until the duck meat is soft. If you are in a hurry, you can simmer in a pressure cooker for a few minutes.
9. Return from the pressure cooker to the wok, add the pineapple chunks and simmer for a few minutes, taste the soup and add salt as appropriate. I didn't add salt.
10. Add the green and red pepper, stir fry, collect the juice and bring it out of the pan.
11. Very tasty.
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