1. Preparation materials: light duck (half, about 700g), winter vegetable (80g), ginger (3 pieces).
2. Seasonings: oil (1 tablespoon), cooking wine (1 tablespoon), salt (1/4 tablespoon), chicken powder (1/3 tablespoon), white pepper (1/3 tablespoon), sesame oil (1/2 tablespoon).
3. Wash the duck, cut off its tail and skin, cut them into pieces, put them in boiling water for a short time and scald them for 2 minutes to remove blood and mutton smell.
4. Heat 1 tbsp of oil, stir fry ginger slices, put duck pieces into the fire and stir fry for 2 minutes, add 1 tbsp of cooking wine and stir fry for several times.
5. Pour in the winter vegetables, mix and fry with the duck meat.
6. Fill 3 bowls of clear water, stir well, cover the fire and boil.
7. Turn the heat down and simmer for 35 minutes, then turn the heat on to collect the juice, and cook until the duck is soft and rotten, and the soup is thick.
8. Add 1/4 tablespoon of salt, 1/3 tablespoon of chicken powder, 1/3 tablespoon of white pepper and 1/2 tablespoon of sesame oil to taste.