Braised Duck in Huaishan

1. Raw materials: fresh Huaishan, duck; A little ginger, scallion, and garlic each; A little salt and soy sauce. A bottle cap of cooking wine.

2. Cut the duck into pieces and rinse it with water (I'll just rinse it with boiling water). By using water treatment, blood stains can be removed and odors can be eliminated or reduced. Respect others' intellectual property rights: please indicate when reprinting from (Gourmet World - Laughing Lao)

3. Heat the wok with ginger slices and oil, add the duck to the wok, stir fry for a while, add a little bit of bean paste, and cook over medium heat for about 10 minutes. Respect others' intellectual property rights: please indicate when reprinting from (Gourmet World - Laughing Lao)

4. Add dates and a little water! (I put a little too much water here) Respect others' intellectual property rights: please indicate when reprinting from (Gourmet World - Laughing Lao)

5. Cover the pressure cooker lid! Boil on high heat until the pressure cooker sprays! Boil over high heat for about 20 minutes! Respect others' intellectual property rights: please indicate when reprinting from (Gourmet World - Laughing Lao)

6. Start cooking! Serve the dishes! Respect others' intellectual property rights: please indicate when reprinting from (Gourmet World - Laughing Lao)

7. Change the angle and take another one! Respect others' intellectual property rights: please indicate when reprinting from (Gourmet World - Laughing Lao)