1. Dendrobium in a proper amount, rinse it and soak in clean water for half an hour, then pour the water into the pot, turn to a low heat and cook for about half an hour after the high fire is boiled
2. Freshly slaughtered teal, clean up, cut into large pieces, and put in a plate
3. Put water in a pot, add ginger, duck, balsamic vinegar and cooking wine when the water is boiled, blanch for two minutes, remove and drain
4. Add the duck to the dendrobium soup in step 1, add appropriate amount of cooking wine, smashed ginger and green onions, turn to a low heat for about 1.5 hours after the high heat is boiled, and add salt to taste before cooking
