1. Wash the duck meat and cut into pieces
2. Boiled water
3. Pick up and let cool
4. Take an appropriate amount of dried bacteria. In my house, there is a concept called: no dry bacteria, no soup. Of course you can change to other ingredients
5. Soak in warm water for 20 minutes
6. Wash hair after soaking and trim off the roots.
7. Prepare the auxiliary materials when soaking the dried fungus, choose as much kimchi according to personal preference, and then cut into pieces
8. Finally, mix all the ingredients into the rice cooker and select the "soup" function.
9. Out of the pot!
Tips:Pickled radish and pickled ginger have a salty taste, so there is no need to add salt to the whole dish.
