Use duck meat instead of tenderloin to stir-fry yellow, the taste is more elastic and the taste is more delicious.
韭 择 choose to cut into inches, wash and drain
Duck legs and bones are peeled and cut into silk, add oyster sauce, 1 gram of salt, cooking wine and starch, and mix and marinate for 15 minutes.
Heat the wok and pour in 2 tablespoons of oil. Don't wait for the heat to be cooked. Dissolve the duck meat, stir fry until it changes color, and control the dry oil.
Reheat the remaining oil in the pot, pour in the yellow, add 2 grams of salt, stir fry until soft, and pour the duck into the pan.
Try to drain the water before simmering with yellow sauté. Be sure to fry the fire and make it crisp and delicious.