2. Cut the duck into pieces and rinse it under the tap; Slice ginger for later use.
3. Put the mushrooms in a container, add appropriate amount of water and soak for 3 hours. Wash the soaked mushrooms and cut them in half. Some big ones should be cut into small pieces.
4, hot peanut oil in the pot, when the oil is a little brushed, pour the duck meat, then add the ginger slices and stir-fry, then take out the pot and put it on the plate.
5. Wash the pan head and reheat the peanut oil. When you see the painting oil, pour in the chopped mushrooms, stir-fry the flavor, then pour in the duck and stir-fry for 2 minutes.
6. Add the right amount of water, almost no duck meat, then add 2 tablespoons of wine, cover and cook for 20 minutes on low heat.
7. When the soup is not dry, add a proper amount of salt and soy sauce to taste, and you can put it out of the pot, with a fragrant smell and attractive color.