0.5 catties of tea tree mushrooms

2 duck legs

Half onion

Adequate seasoning for dry pot

Appropriate amount of white sugar

Appropriate amount of braised soy sauce

Appropriate amount of green onion, ginger and garlic

Appropriate amount of cooking wine

Recipe editor

1. Cut the duck legs into pieces and blanch them in water.

2. Heat a wok, add a little cooking oil, add onion, ginger, garlic, cooking wine, dry pot seasoning, and sugar and stir-fry evenly.

3. Add the duck leg pieces and stir-fry.

4. Add appropriate amount of braised soy sauce to adjust the color.

5. Add the tea tree mushrooms and onions, add an appropriate amount of boiling water, and simmer over low heat for more than 40 minutes until the soup is gone.