Preparation materials: dried duck 300g, dried bamboo shoots 100g, edible fungus 50g, appropriate amount of oyster sauce, 3 slices of ginger, a little coriander and a little chicken essence.

1, the pot is hot, stir-fry the cured duck with low fire until the oil of the cured duck is forced out.

2, add dried bamboo shoots, add oyster sauce and stir well.

3. After adding ginger slices, add a proper amount of water, and add enough at one time. The dried bamboo shoots are very absorbent, and cover the pot and simmer for 40 minutes.

4. Add the fungus and continue to simmer for 5 minutes.

5. Add coriander and chicken essence.

6. Finished product drawing.