1. Fresh Perilla*
2. Shred and set aside*
3. Cilantro mince and set aside
4. Chop the ginger and cut it for later use
5. All spices are ready for use
6. Braised Soy Sauce*
7. sugar****
8. Soak dried bamboo shoots with water to soften
9. Then cut the length of an inch and set aside
10. A quarter of a duck
11. Then chop it into small pieces for later use (don’t need fat duck skin and leftovers)
12. Put the oil in the wok and stir-fry with sugar, then add ginger and stir fry until fragrant.
13. Pour in the cut duck pieces
14. Stir fry until the duck meat changes color
15. Add cooking wine*
16. Then add the braised soy sauce
17. Stir evenly*
18. Add spices (geran leaves, sanna, star anise, grass fruit, fennel, ginger, pepper, dried chili five or six, sand kernel, pepper)
19. Stir and fry evenly
20. Now prepare the fried duck meat in the pressure cooker
21. *****
22. Adding water just missed the duck meat
23. Cover and press for three minutes
24. Then open the lid of the pressure cooker (use cold water to cool down quickly, not simmer in the pressure cooker for too long.)
25. Put the soaked and chopped bean shoots into the pot and simmer on low heat
26. Cook for two minutes and add a little salt to let the bean shoots taste
27. Add perilla and monosodium glutamate.
28. Turn evenly and prepare to start the pot
29. Sprinkle with coriander and basil and serve on a plate
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