1. Pat the duck breast loose with the back of a knife, and fork some holes on the duck skin side. Marinate with a little cooking wine, salt and white pepper for 20 minutes.
2. Shred carrots and onions for later use.
3. Fry the duck meat with oil in the bottom of the pan until the skin is golden, and the duck meat can be easily penetrated with a toothpick.
4. Take out and slice from one side of the meat, do not cut off the skin, but connect slightly.
5. Mix 2 spoons of cooking wine, 2 spoons of light soy sauce, and 1 spoon of honey into teriyaki sauce.
6. Put the oil in the bottom of the pot, add the shredded onions and carrots and stir-fry.
7. Add the fried duck breast, pour the teriyaki sauce into the pot, simmer on a low heat, turn the duck breast on both sides to taste evenly, and collect the juice on high heat.
8. Delicious but not greasy
Tips:Hot pot with cold oil can avoid sticking to the pot
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