1. Prepare ingredients.
2. Wash the Chinese cabbage and tear it into small pieces by hand.
3. Slice ginger, carrot, scallion into sections, and chop duck rack into small pieces.
4. Boil enough water in the pot, add sliced ginger and green onion after the water is boiled.
5. Put it in the duck rack and cook for 2 minutes, then skim the foam, add salt and a little sugar to taste.
6. Add carrot slices and cook slightly.
7. Add the Chinese cabbage and cook until slightly soft.
8. Add cabbage leaves and cook for about 1 minute.
9. Put half a teaspoon of oyster sauce, a little chicken powder, and mix thoroughly before turning off the heat.
10. Sheng out.
Tips:I chose the duck rack for roast duck, which has oil, no frying pan or sesame oil is needed. The clear soup tastes better.
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