1. dendrobium appropriate amount, rinse clean and soak in water for half an hour, even the water poured into the pot, large fire boiled and then turned to a small fire about half an hour

2. freshly slaughtered duck clean up chopped chunks, put into the dish

3. pot of water, water boiling into the ginger, duck, balsamic vinegar and wine, blanch for two minutes, fish out of the drain

4. duck added to step 1 in the soup, plus a moderate amount of ginger and shallots, plus a few pieces of wine and shallot. /p>

4. Duck added to step 1 of the dendrobium soup, add the appropriate amount of cooking wine, patted ginger and scallion, large fire boil and then turn to small fire boil about 1.5 hours, out of the pot before the salt seasoning