Ginger duck warehouse

Wash duck with a little crushed ginger to reduce odor. Chop the duck into bite-sized pieces.

Marinate the duck with 1 teaspoon of shallots + 1/2 teaspoon chopped ginger + 1/3 teaspoon ground pepper + 1 teaspoon of cashew oil, leave 10p to infuse spices.

Put the pan on the stove, hot pan for 1/2 tsp cooking oil, followed by 1/2 tsp finely chopped ginger, non-fragrant ginger, add duck meat, simmer 5-7p for duck meat to reduce fat, when the meat is hunted, add 2-3 tablespoons of fish sauce + 1 teaspoon of seasoning seeds + 1 teaspoon sugar, to medium heat for about 5 minutes.

Pour the water evenly with the meat surface, store the shallow water, taste again to taste. Continue to store until the water runs out, then put the sliced ginger in, turn off the stove.