1. Wash the ingredients and prepare, smash the garlic and slice the ginger
2. Tofu knot, edamame soaked in water, rinse, drain and set aside
3. Cut the duck leg into two halves, cut the green pepper into pieces, and tear the mushrooms into small pieces
4. Put the duck legs in cold oil in a hot pan, fry the medium-small fire duck skin down for a while to get the oil
5. Add ginger, garlic, star anise and shiitake mushrooms and fry for a while until the aroma is released
6. Add the edamame and stir-fry for a while, the moisture in the edamame is best
7. Pour in water, add light soy sauce, dark soy sauce, rock sugar, grass fruit, cinnamon, bay leaves, salt and bring to a boil, cover and simmer for 20 minutes on medium-low heat
8. Add the tofu knot, cook for another 3 minutes, turn off the heat, cover and simmer for 30 minutes, let the tofu knot fully absorb the soup
9. After simmering, turn on the fire again, add the green peppers and cook for 3 minutes to collect the juice, fully flavored, and ready to serve
Tips:Turn off the heat and simmer, it will taste better, the tofu knots can also absorb the soup better, the taste is stronger and delicious, and it is not easy to dry the soup
