1. Cut out the duck leg
2. Add the sweet potato flour and mix well
3. Add the shacha sauce and mix evenly
4. Pleurotus eryngii sliced in water, picked up, and drained
5. Add some oil to the hot pot
6. Pour the eryngii mushrooms and stir fry
7. Stir fry until slightly discolored
8. Add the duck leg and continue to stir fry
9. Add appropriate amount of water and simmer for a while
10. You can start the pot when the water is dry
