Old duck, Agrocybe aegerita, bean curd skin, cooking wine, onion, ginger, garlic, dried pepper, star anise, oyster sauce, soy sauce, soy sauce and balsamic vinegar.

Folding exercise

Cut off the roots of Aunt Tea Tree and wash them.

2. Cut the bean curd skin into thick shreds

3. Chop the old duck into small pieces, put it in boiling water, add appropriate amount of cooking wine and ginger slices for 3-5 minutes, and then scoop up the washed blood for later use.

4. Add the right amount of oil to the pot, add shredded ginger, shredded garlic, dried Chili, onion and star anise and stir fry until fragrant.

5. Pour the duck pieces into the fire and stir-fry the oil, spray a proper amount of cooking wine, add a proper amount of soy sauce for coloring, soy sauce and oyster sauce for seasoning.

6. Stir-fry Agrocybe aegerita and bean curd skin in a pot and pour them into a casserole.

7. Add water that overflows all the ingredients, a little balsamic vinegar, and an onion knot. Bring the fire to a boil, then simmer until the duck is crisp and rotten, and then boil the thick soup.