1. Prepare ingredients.
2. Cut winter bamboo shoots into hob pieces, cut duck meat into pieces, knotted green onions, and slice ginger.
3. Put the ginger onion in the pot and sauté.
4. Add duck meat and stir fry.
5. Stir-fry until the meat is slightly shrunk, pick out the onion knots, and dip the rice wine along the side of the pot to increase the aroma and remove the smell.
6. Then add the right amount of salt, sugar, light soy sauce, and braised soy sauce.
7. At the same time, put the bamboo shoots and stir fry together.
8. Stir-fry the meat and bamboo shoots, add some boiled water to boil, then transfer to the pressure cooker, and simmer for 30 minutes.
9. Pour back into the wok from the pressure cooker, add the green and red peppers and stir-fry, then the pan is ready.
1. Duck is relatively more fishy and smelly, so you can add some green onion and ginger to remove the fishy smell and enhance the fragrance of the cooking wine.
2. Winter bamboo shoots are more resistant to burning, and can be put into the pressure cooker together with ducks, so there is no need to worry about it being broken, and the advantage is that it is very tasty.