1. Rinse the air-dried duck and chop it into equal-sized chunks
2. Peel the lotus root and cut into pieces with a hob; cut the green onion into sections and slice the ginger
3. Heat the wok into the oil, add the green onion and ginger until fragrant, add the cured duck pieces and stir fry for a fragrant flavor, and cook with a little cooking wine
4. Add water to a casserole and bring to a boil, add duck pieces and lotus root
5. Add a piece of thick soup and simmer for 50 minutes until the duck pieces are overripe, add appropriate amount of salt according to the taste.
Tips:1. It is better to choose lotus root, but it is still according to personal preference
2. The taste of lotus root is sweet and cold in nature, which can cool blood stasis and clear away heat; when the lotus root is cooked, it is sweet and warm in nature, and has the effect of invigorating the spleen and appetizing.
3. The thick soup treasure can make the soup more delicious
