Ingredients: half an old duck (preferably a native duck, but sometimes I also use western duck to make it. ) two or two ginkgo nuts, two candied dates (preferably from Wuzhou), a small amount of gouqizi, appropriate amount of ginger, appropriate amount of onion and appropriate amount of Shaoxing wine.

1. Wash and dry the duck, and cut it quickly (preferably in large pieces). 、；

2. Put the wok on the fire, add oil to the wok when it is hot, add ginger to stir-fry until fragrant, put the duck in the parched water and turn off the fire;

3. Bring the casserole to a boil with water, add ginger, onion, candied dates and duck pieces, and then skim off the oil slick;

4. When the duck pot turns pale, add ginkgo and wolfberry fruit;

5. Cook the meat until it is rotten, and season it when you take it out.

note: don't cook the meat until it is rotten and crisp, because you can only drink soup, and the residue is not delicious. In my experience, it is better to bite the duck when it is cooked, so that even the soup with meat is delicious.