1. Cut the teal into pieces for later use (you can ask the owner of the chicken stall to help you chop it when you buy it).
2. Sliced ginger and pepper.
3. Boil a pot of boiling water with a health pot, and the duck meat will be watered first.
4. Turn the rice cooker to the fast cooking mode (we think the fast cooking mode has more firepower, which is probably a psychological effect) and cook the pot.
5. After the pot is boiled dry, pour in a proper amount of oil (we are all fatter circles, so we put very little oil).
6. Heat the oil slightly, pour in the cut ginger and chili, add a little salt to burn out the ginger flavor of ginger.
7. After the ginger is individually stewed and changed color, add the water duck in the flying water, add salt and soy sauce, and each person can adjust it according to taste.
8. Turn over it from time to time on the way, try to make every piece of duck taste delicious, and boil the water to get it out of the pot.
![[mother Komori Recipe] Stewed Teal with Lingzhi Cordyceps Flower recipe](https://img.simplechinesefood.com/88/881e5dc750c8704b5705fb0de8be289a.png)
