1. Prepare the duck leg, chop into chunks, smaller ones
2. It's the season of edamame, peel off fresh edamame, don’t wash off the white clothes, it will be very fresh after burning
3. Heat the oil, add garlic, ginger, chili, and burn
4. Add the chopped duck leg, stir fry until there is no blood color, add a spoonful of cooking wine, and a spoonful of soy sauce (you can put soy sauce according to personal preference), fry again, and then add water (the water flows over the duck leg)
5. After boiling, pour in the prepared edamame and add salt and chicken essence. Bring to a high heat and keep it for about 5 minutes. Turn to a low heat, leave a proper amount of soup, and turn off the heat.
Tips:Stir fry the duck leg more frequently in the pot until there is no blood streak before adding soy sauce and cooking wine.
