1. Chop the duck into two pieces for easy operation. Fly through the water and wash it off.
2. Put the duck pieces into the pot and cook until the surface is golden and set aside.
3. Wash the pot and heat, add a little oil, ginger, green onions, shiitake mushrooms, Agaricus blazei, add light soy sauce, dark soy sauce, niang wine, sugar, salt, chicken essence, pepper, some water to boil for good taste, add duck pieces Bring to a boil on high heat, turn to low heat and cook slowly.
4. Turn the duck pieces several times in the middle, and collect the juice on high heat until it is thick when it is cooked.
5. Cut pieces to plate.
6. The flavor is stronger when topped with the original juice.
