Braised duck leg, cabbage and sweet potato noodles

Overview

The cured duck leg given by a friend was very delicious.

Soak fungus in warm water and wash.
Cut Chinese cabbage into cubes and wash.
Soak the sweet potato flour in water for more than 2 hours, then cut it into 4 sections with scissors to make it easier to eat.
Peel the cured duck legs and chop into small pieces.
Slice ginger and mince garlic.
Heat the oil in a pan and sauté the ginger slices and minced garlic.
Add the cured duck legs and fry until they change color.
Add about 2 bowls of water, sweet potato starch and fungus and cook for about 5 minutes.
Cook until sweet potato flour becomes transparent. (Sweet potato flour is more difficult to penetrate.)
Add Chinese cabbage and bring to a boil.
When the cabbage softens slightly, add in oyster sauce and cook. (The cured duck legs are salty, so add seasonings as appropriate.)
Cook until the cabbage is suitable for your own taste, and sprinkle with chopped green onion.
Pour it into a casserole, it looks nice and keeps it warm.