1. Wash Chinese cabbage and salted duck, and soak soybeans in clear water for more than two hours.

2. Chop the salted duck and cut the Chinese cabbage for later use.

3. Put oil in the wok, heat it, add ginger slices and stir-fry until fragrant, and pour in salted duck and stir-fry until oil.

4. Add two bowls of water into the casserole, then pour in the soaked soybeans, add some salt, and turn to low heat for stewing.

5. stew until diced meat, add Chinese cabbage and stew for ten minutes, and add monosodium glutamate to taste.