1. Pour enough water into the pot and bring to a boil, add the duck pieces, blanch them to change color, remove them and keep them dry for later use.
2. Cut the green onion into small pieces, slice the old ginger, peel the garlic, wash with mint and remove the leaves.
3. Pour a little oil in the wok, add green onions, ginger, garlic, and star anise to stir fry until it is fragrant.
4. Add the duck pieces and stir fry for a while, add rice wine, light soy sauce, sour plum sauce, plums, salt, and add an appropriate amount of hot water. After the juice is thick, add mint leaves and stir evenly to get out of the pot.
Tips:The duck meat has a fishy smell. Boil it at the end before cooking to remove the blood and water, which can reduce the peculiar smell.
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