Roasted duck with bean shoots

1. Fresh perilla*

2. Cut into shreds and set aside for later use*

3. Cut cilantro into small pieces and set aside for later use

4. Crush and cut ginger, set aside for later use

5. Prepare all the spices for use

6. Braised soy sauce*

7. Sugar****

8. Soak dried bean shoots in water until soft

9. Then cut one inch long and short for later use

10. One quarter of a duck

11. Then chop into small pieces for later use (do not use fatty duck skin or scraps)

12. Heat up 10% oil in a wok, add sugar and stir fry until cooked, then add ginger and stir fry until fragrant.

13. Pour in the sliced duck chunks

14. Stir fry until the duck meat changes color

15. Add cooking wine*

16. Add braised soy sauce again

17. Stir fry evenly*

18. Add spices (fragrant leaves, sannai, star anise, grass fruit, fennel, ginger, Sichuan pepper, five or six dried chili peppers, sand kernels, pepper powder)

19. Stir fry evenly again

At this point, prepare the stir fried duck meat and put it in a pressure cooker

21.*****

22. Adding water just missed the duck meat

23. Cover and press for three minutes

24. Then open the pressure cooker lid (quickly cool down with cold water, do not let it simmer in the pressure cooker for too long)

25. Put the softened and cut bean shoots into a pot and simmer over low heat

26. Cook for two minutes and add a little salt to let the bean shoots taste better

27. Add perilla and monosodium glutamate.

28. Flip evenly and prepare to start the pot

29. Sprinkle cilantro and perilla on a plate and serve on the table