1. Soak the flower gum for 12 hours and cut the soft soaked flower gum into sections
2. Duck meat cut into pieces, pot under cold water, blanched
3. Put the blanched duck meat in a casserole and put the fish maw
4. Then add soaked shiitake mushrooms, green onions, and ginger, pour in appropriate amount of water, bring to a boil on high heat, turn to simmer for 2 hours, and add salt.