1. Prepare ingredients.

2. Wash the ingredients, chop the duck meat, soak the bean skin in water, drain the water, thaw the frozen tofu and squeeze out the water for later use.

3. White mushrooms, Flammulina velutipes and Pleurotus geesteranus are torn into strips, and the mushrooms are sliced for later use.

4. Duck skin is fragrant and oily.

5. Slice the ginger, put it in the duck oil pan, and stir-fry the ginger until golden brown.

6. Add 2 tablespoons sesame oil to the pot in Method 5. Add duck and stir fry. When the duck turns white, pour in 4 tablespoons of kinmen kaoliang liquor.

7. Stir-fry until the wine is fragrant, then add water to the height of drowning the duck, and add the ginger duck Chinese medicine bag.

8. Cover the pot, boil over high heat, and turn to low heat for about 30 minutes. Add frozen tofu, bean skin, mushrooms, Chinese cabbage and chrysanthemum, cook until cooked, and season with salt.

Pour 2 spoonfuls of kinmen kaoliang liquor before cooking, and the delicious soup will be finished!

9. Since its appearance, kinmen kaoliang liquor has won the favor of experts for its clear and transparent, pure texture and sweet aroma. It has always been the only "China Liquor" and is famous all over the world.