Steamed Duck with Napa Cabbage

Wash duck meat and napa cabbage thoroughly, then cut them into appropriate sizes.

Place the duck meat on a pan and grill until the surface is golden brown to render out the fat.

In the remaining fat, stir-fry garlic and onion.

Lay napa cabbage at the bottom and place the grilled duck meat on top.

Add 100ml of water and sauce (soy sauce, red pepper powder, minced garlic, a bit of ginger, and pepper).

Cover with a lid and steam over medium-low heat for 20 minutes.

Arrange the finished Steamed Duck with Napa Cabbage on a plate and serve.