Cooking Steps

1. 

   Step1:Wash the duck. Boil the blood with water. Wash and drain. Marinate and put salt, soy sauce and Orleans powder (Orleans powder itself is very fragrant, so you don't need to put onion, ginger and garlic) into the mixture and marinate for two hours.

2. 

   Step2:Peel and wash water chestnut. It's easier to peel water chestnut.

3. 

   Step3:It's not necessary to put a little oil in the hot pot, because duck meat will produce oil. Stir fry onion, ginger and garlic to produce fragrance. Marinate duck meat, drain the juice and put it down for stir fry.

4. 

   Step4:Stir fry until the meat is a little burnt and fragrant, then pour down the water chestnut and stir evenly. (don't waste the marinated juice.) pour in water before the meat starts to simmer. Heat it over high heat and turn to medium heat. Open the lid and stir fry for several times in the middle.

5. 

   Step5:It's just the juice. Sprinkle some celery. Can I have it

6. 

   Step6:Finished product.