1. Scallion and ginger slices and small pieces;
2. Cut carrots and shiitake mushrooms;
3. Wash duck breast and cut into strips;
4. Use a kitchen paper towel to dry the water on the duck breast;
5. Heat in a pan and fry the duck breast until oily;
6. In another wok, add a little oil, heat the onion and ginger until fragrant;
7. Add carrots and stir fry;
8. Fry the duck breast until golden on both sides;
9. Pour the fried duck breast into the wok;
10. Add various seasonings and stir fry evenly;
11. Add 200g of boiling water to boil, then turn to low heat and simmer;
12. Simmer over low heat until the soup thickens;
13. Sprinkle shredded green onions out of the pot. ππ§
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