You can make three sets of braised ducks, pigeons, wild ducks and domestic ducks, and you can also prepare some winter bamboo shoots, ham, shrimp skin, mushrooms, salt, monosodium glutamate, cooking wine, onions and ginger. First remove all the feathers of the duck, cut off the bones and muscles, pull out the bones and muscles, turn off the skin and spread out the bones and muscles, and then you can remove the bones from the wings and legs of the duck. Take out the ducks and finless porpoises, clean the fat ducks together, clean the pigeon leg hair and wild duck leg hair respectively, blanch them with boiling water, slice the ham, slice the winter bamboo shoots, slice the ginger, slice the green onions, stuff the pigeons into the ducks' bellies, then put the mushrooms and cooked ham slices between the bellies of the fat ducks and wild ducks, and take out the fat duck heads, wild duck heads and pigeon heads to expose. Cook three sets of ducks in a boiling water pot, then duck liver in a cold water pot, stew thoroughly with low fire, take it out, clean it, put the pot on high fire, add a proper amount of base oil to the pot, spread bamboo mats on it, then put the duck liver, duck dolphin, ginger, onion and water on it, skim off the floating foam after boiling, add cooking wine and dried shrimps, and stew three sets on low fire. Then take out the ginger and onion, lift the bamboo mat and cover it on the duck, then take the duck liver, cut into pieces, spread the remaining cooked ham slices, water-soaked mushrooms and winter bamboo shoots on the duck, cover the pot, continue to stew for about three minutes with low fire, and add some monosodium glutamate and salt.