2 duck legs, onion 1, ginger, dried tangerine peel 1, codonopsis pilosula, astragalus membranaceus, dried Polygonum multiflorum Thunb. 1, yam and a little salt.

working methods

1. Go home and bone the duck leg and cut the meat into large pieces. You don't have to throw the bone down. You can make soup together, but it is convenient to eat and the meat looks more, hehe!

2. Prepare a section of onion and two pieces of ginger, first cook the duck meat and duck bones, and remove blood and impurities.

3. Then take it out and wash it, put it in a clean soup pot, add a piece of onion and a piece of ginger, and I also put a piece of dried tangerine peel, fresh or dried tangerine peel, which is also very helpful for removing fishy smell.

4. Then put two small pieces of Codonopsis pilosula, two small pieces of Astragalus membranaceus and one small piece of dried Polygonum multiflorum into a pressure cooker for pressing 15 minutes. Remove the lid and skim off the excess oil from the noodle soup.

5. Then put in the yam section, open the lid and cook until the yam is cooked.

6. Add a little salt to taste when drinking.