Editor: Chinese Food Network Mobile site
1. Wash the Napa cabbage and salty Peking duck legs, soak the yellow beans in water for more than 2 hours.
2. Chop the salty Peking duck legs into pieces, cut the Napa cabbage into chunks.
3. Heat oil in a wok, add slicedgingerto release fragrance, then add the chopped salty Peking duck legs and stir-fry until the fat comes out.
4. Add two bowls of water, transfer everything to asandpotand pour in the soaked yellow beans, add salt to taste, switch to low heat for slow cooking.
5. Cook until the meat is tender, then add the Napa cabbage chunks and cook for more than ten minutes, season withmonosodium glutamate (MSG). It's done.
(Do not add too much salt because the Peking duck legs are already salty.)
