Raw materials: 300 grams of winter melon, 300 grams of old duck meat

Instructions: 6 grams of salt, 3 grams of monosodium glutamate (MSG), 2 grams of pepper, 10 grams of cooking wine, 10 grams of green onion, 6 grams of ginger, 3 grams of sesame oil, 1000 grams of soup Production method

1, duck washed and cut into large chunks, set up a pot to boil the water and place the duck pieces into it;

2, boil the Bleeding froth of the duck pieces blanched and drained;

3, add the right amount of oil in the pot, into the ginger and onion stir-fry;

4, stir-fry flavor after adding the blanched duck pieces and stir-fry;

5, the duck slightly stir-frying the oil and add the right amount of water and a few Chinese wolfberries, jujubes, astragalus, huaiyanshan;

6, boil on high heat and then boil on low heat for thirty minutes;

7, to be duck eight ripe when adding cut into the size of the winter melon block;

8, and then cook on ten minutes after adding salt and pepper seasoning;

9, cooked winter melon block layer translucent, and duck soup flavor.