1. Raw materials are reserved.
2. Dried plums and vegetables, boil slightly in clear water.
3. Clean and squeeze out excess water.
4. Chop the duck meat into pieces.
5. Blanch the duck pieces and rinse them well.
6. Sliced ginger.
7. Heat the pot, add a small amount of oil, add ginger slices, and stir fry until fragrant.
8. Put in duck pieces.
9. Stir the duck meat out of oil and fry until the skin is slightly yellow.
10. Pour in the cooking wine and Lee Kum Kee braised sauce.
11. Add dried plums and stir fry evenly.
12. Pour the evenly fried duck meat into the Supor pressure cooker and add an appropriate amount of water.
13. Close the lid, press the lid button, and press it for about 20 minutes.
14. Pull the exhaust valve to the exhaust position, and then exhaust the steam in the pot.
15. The pressed duck meat can be seasoned with an appropriate amount of salt.
