Cooking Steps

1. 

   Step1:Add scallion and ginger to cut duck meat, boil the bleeding foam, remove the fat duck skin, stir fry the oil first, then add the duck meat and ginger sauce, stir fry for about one minute, pour in the boiling water (more water than winter melon, so it needs more water) and transfer the casserol

2. 

   Step2:Put the duck meat on the bottom of the wax gourd and cover it with a big fire for 10 minutes, turn it to medium fire for 10 minutes, and then add some salt to turn off the fire

3. 

   Step3:It's just as good without tea sauce

4. 

   Step4:Chacha sauc