1. Blanch the duck meat first, then put it in the casserole.
2. Add ginger slices, red dates, longans, tea tree mushrooms to the casserole.
3. Pour beer and boiling water. (It’s fine if the duck has been submerged in water.)
4. After boiling, turn on a low heat and simmer for two hours.
5. Add medlar before serving, and the delicious soup can be made out of the pan.
Tips:A nutritious and delicious soup, thick and delicious.
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