Seasoning; Oil, sesame oil, salt, rock sugar, cooking wine, soy sauce, soy sauce, pepper, ginger, onion, star anise, cinnamon, monosodium glutamate.

Practice; 1. Soak the duck leg in clean water for 30 minutes, remove some blood and impurities, rinse it, cut it into large pieces and put it in a big bowl.

2. Add cooking wine, soy sauce, soy sauce and pepper and marinate for 30 minutes.

3. Wash the mushrooms with clear water, then soak them in clear water, soak them in water, precipitate them and filter them.

4. Peel potatoes, cut them into hob blocks, add hot oil, fry them slightly, and take them out for later use.

5. Take a soup pot, add a proper amount of vegetable oil or sesame oil, heat the oil, and add duck meat.

6. Stir-fry over medium heat until the skin turns golden yellow.

7. Add ginger, onion, star anise, cinnamon and rock sugar.

8. Put half a pot of warm water and add some soy sauce.

9. Boil over medium heat and simmer for 50-60 minutes.

10. Add potato pieces,

1 1. Add mushrooms. After filtering, you can soak the water in mushrooms.

12. Add appropriate amount of salt and stew over medium heat until the potatoes are crisp. If there is too much soup, collect the juice over medium heat.

13. Add some monosodium glutamate and sprinkle some sesame oil to serve.

Stewed duck leg with mushrooms and potatoes is ready.

Tips; 1. Because there are children to eat at home, duck legs should be stewed crispy. If you cook this dish with old duck, it will take a long time.

2. Fried potatoes are more fragrant and not fragile. Soak mushrooms in water, filter and cook together.

Duck will taste better if it is fried with sesame oil and then cooked.