Ingredients: 4 kg of old duck, 40 g of fungus, 40 g of mushrooms, 2 red dates, 30 g of medlar, 2 slices of ginger, a little cooking wine and a little salt.

1. Clean the old duck for later use.

2. Mushrooms and auricularia auricula are soaked in cold water in advance 1 hour.

3. Put the duck in the cold pot.

4. The duck meat in the cold pot is cooked to remove the fishy smell.

5. Cut the processed duck into large pieces for later use.

6. Duck pieces, red dates, medlar, auricularia and mushrooms are put into a cold water pot and boiled over high fire 1 hour.

Duck meat is one of the common meats in the world, and it is also an excellent food for people to supplement. The nutritional value of duck meat is similar to that of chicken meat, and it has a high nutritional value. The protein content of the edible part of duck meat is about 16%-25%, which is much higher than that of livestock meat. Protein of duck meat is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. Duck meat is suitable for people with fever in the body, and it is more beneficial to people with weak constitution, loss of appetite, fever, dry stool and edema. People also say that ducks are the "holy medicine" for tuberculosis patients.