Cooking Steps

1. 

   Step1:Soak dried mushrooms in warm water. Separate the meat and bone with a knife when washing the duck. Remove the small bone. Cut the duck meat into small pieces. Wash and cut the winter bamboo shoots into small piece

2. 

   Step2:Boil a few slices of ginger and cooking wine under the water. Filter the duck meat into the blood water. Control the drying for standby. Filter the winter bamboo shoots into the boiling water as well. Control the drying for standby.

3. 

   Step3:Cut the dried mushrooms into small pieces. Chop the garlic with a knife. Shred the ginger. Dice the red peppers for later use. Heat the oil in the wok. Stir fry the mushrooms under 1. Chop the garlic under 2. Stir fry the ginger under 3. Fry the duck meat under 4. Cut the duck meat into oil

4. 

   Step4:Serve with raw soy sauce, seafood sauce, peanut butter, stir fry for a few times, then pour in boiling water and bring the duck meat to boil. Cover and simmer for three or four minutes

5. 

   Step5:Open and pour down the filtered winter bamboo shoots. Stir well, add boiling water, cover the ingredients, and simmer for about five or six minutes

6. 

   Step6:Turn on the heat. Open the lid and stir fry for a few times. Stir in a little salt, chicken essence and red pepper. Pour in the raw powder and thicken the sauce. Garnish with shallot and turn off the heat.