1. Wash the duck, blanch it to remove the blood, and set aside
2. Saute the shallots and ginger slices with 2 tablespoons of oil, add seasoning 1) when browned, add 5 cups of water to boil
3. Put the duck in and cook on low heat for an hour
4. Take out the duck and cut into pieces when it is slightly cool
5. Return half a cup of the saved sauce to a boil, add water and starch to thicken, and pour it on the cut duck meat
6. Shred the tender ginger, soak it very well, drain it, and sprinkle it on the duck. Let’s start the meal
