It's raw duck meat, so I removed the blood with a kitchen towel. A pack of duck meat. It was 500g.

I'll start seasoning the meat. Add 1/2 to 1 teaspoon of ginger powder. (It's possible.)

Add cooking wine or 1 tablespoon of refined rice wine.

Add pepper and mix, then set aside for a while.

I'll make the sauce now. 3 tablespoons of red pepper powder

a tablespoon of sugar

I put in 3 tablespoons of citron syrup, but I like 2 tablespoons because I don't like the smell and I might not like it.

2 tablespoons of thick soy sauce

2 tablespoons of red pepper paste

2 tablespoons of minced garlic

a tablespoon of perilla oil

2 to 3 tablespoons of minced Cheongyang red pepper (You can adjust it according to your favorite spicy taste)

Mix it.

Now mix the meat with the seasoning.

Slice 1/2 sweet pumpkin thinly.

I also used 1/2 of my large onions, but I cut 1 of the right size.

Chop the mushrooms, too. (If you don't have it, you can skip it, and you can add the ingredients you want to add to the ingredients you have at home. But I recommend it. The texture is the best!)

Cut the green onions sideways

Stir-fry sweet pumpkin first without putting oil on the wok.

If the sweet pumpkin is fried to a certain extent, remove it from the side for a while and stir-fry the onions.

When the onion is cooked to a certain extent, stir-fry the seasoned meat on it. It's already been marinated for at least 20-30 minutes while preparing the ingredients. (Of course it's because I'm slow...)

Put 40ml of water in the seasoned bowl and put it together.

You can add the mushrooms, but if you cut other ingredients that take a long time to cook in the refrigerator, please add them now.

When the meat is cooked to a certain extent, add green onions.

I'll put the fried sweet pumpkin in the wok.

When it's done, add a little bit of red pepper (of course, you can skip it)

Mix in the sesame seeds and perilla powder.
I didn't have it, so I only put in 1 tablespoon of perilla seed powder.