1. Blanch the vegetables with boiling water for use. Wash the duck legs and remove the bones. Cut the potatoes into large pieces.
2. Fry the duck leg in a frying pan with a little oil until both sides are golden, then cut into pieces.
3. Leave the oil in the bottom of the pot, add the onion and ginger, stir fry the seasoning in the pan, put in the column and wait for the sauce to fry,
4. Stir fry the duck pieces, add cooking wine, a little sugar, soy sauce and water to boil,
5. Turn to low heat and simmer for 20 minutes. Stew the potatoes until they are soft and rotten. Collect the juice and season with chicken essence.