The home-cooked food is delicious and easy to cook. The softness of the duck meat is a bit chewy. You can also add oil tofu before the juice, or a side dish that can be sucked by yuba.
Heat the pot without oiling, and put the duck skin down into the pan until it is golden.
Stir fry, push the duck meat to the side of the pot, sauté the ginger, garlic, and cardamom, stir fry, add salt, soy sauce, soy sauce, stir well and add water just to the duck noodles.
Cover the lid and cook until it boils. Stir fry and cover the lid. Watch the fire in the middle to avoid burning the pot.
Cook until the juice is collected, and leave a little juice to turn off the sauce.
If you like duck soft, you can add water to the duck noodles, or boil it and use medium heat to cook slowly. I cook it over the whole fire. It is faster to collect juice. Personally, I like to chew it, just remove bone. Salt depends on personal preference. If you want to be light, you can lower it first. When the duck meat is cooked, it is not enough to taste. It is not enough. Adding half a spoon to a spoonful of the old extraction color is enough. It will be more black, and it can be put a little more freshly. It is better to put more salt when putting more.