1. Open the duck, gut it, wash it and cook it in boiling water;

2. Take the duck out to cool, remove the duck bones and cut it into domino pieces for later use;

3. Soak mushrooms, bamboo shoots, carrot slices and green bamboo shoots in boiling water respectively, take them out and drain them;

4. Put the mushrooms and bamboo shoots into the bottom of the casserole, and put the duck pieces into the casserole with the surface facing upwards;

5. Add chicken soup, monosodium glutamate, cooking wine, salt, onion and ginger slices, bring to a boil, and simmer until the duck meat is soft and rotten;

6. Skim off the oil slick, add milk, carrot slices and green bamboo shoots, and boil.