Preparation materials: 2 dried duck legs, 2 lotus roots, appropriate amount of shallots, appropriate amount of salt, appropriate amount of pepper and appropriate amount of ginger.

Step 1, soak the dried salted duck in hot water for about 1 hour, and then wash it;

Step 2, cut the washed preserved duck into small pieces and prepare some ginger slices;

Step 3, put the dried duck leg pieces and ginger slices into a rice cooker,

Step 4, press the stewing function key on the rice cooker;

Stir-fry with a spatula in the fifth, third and fourth minutes;

Step 6, stir-fry the duck leg oil slightly, then add lotus root pieces and appropriate amount of boiling water;

Step 7, cover the pot cover and continue stewing;

Step 8, stew for an hour, the soup becomes milky white, the wax fragrance floats out, and a little white pepper is sprinkled;

Step 9: put it in a soup bowl and sprinkle with some chopped green onion.