1. Duck breast and garlic sprouts;
2. Wash and slice duck meat, slice ginger, add soy sauce, cooking wine, and a little starch, mix well and set aside;
3. Cut garlic sprouts into sections;
4. Heat up the oil pan, stir-fry the garlic sprouts, add some salt, and stir-fry the chicken bouillon, set aside;
5. Heat the oil in the pan again, add the ginger slices and sauté fragrant, pour the duck slices, and stir-fry them over low heat;
6. Change to high heat, pour in the garlic sprouts, add salt and stir well.
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