1. Cut the ducks and wash them for later use.

2. Boil the water in the pot and blanch the duck.

Skim off the oil slick.

Scoop the duck for later use.

5. Wash the pressure cooker, add duck meat, add a few pieces of ginger and beat the ginger directly.

6. soak the soaked mushrooms.

7. Break the tofu into small pieces by hand and cook it.

8. Add appropriate amount of water, cover the pot and stew for 15 minutes.

9. When the pressure cooker is used up, add seasoning salt and chicken essence (finally, add seasoning because I want to put some salt-free duck soup to make noodles for my daughter).