Ingredients: cooked duck breast 200g, horseshoe 10, cooked ham 50g, pine nuts 20g, water-borne auricularia auricula 20g, refined salt 2g, monosodium glutamate 1 5g, lard15g and chicken soup 750g.

Practice (1) Cut the duck breast into 0.7 cm square cubes and put them in a soup bowl with pine nuts.

(2) Cut the water chestnut and cooked ham into 0.7 cm square dices and put them on a plate.

(3) Put the soup pot on fire, add chicken soup, water chestnut and black fungus to cook for a while, then add ham, salt and monosodium glutamate to boil, skim the froth and add lard.

(4) Take the pot and put it into the soup bowl with duck breast.