1. Wash the duck legs, cut into pieces, add cold water to the pot, add ginger slices, and blanch the cooking wine.
2. Soak the salted bamboo shoots in advance to remove the saltiness, cut into sections, and slice the sour radish.
3. Add water to the pressure cooker and bring to a boil. Add the blanched duck pieces, cooking wine, and ginger slices to a boil. After airing, press for 10 minutes.
4. Pour the cooked soup into a casserole after venting, add bamboo shoots, sour radish, and goji berries and cook for about 20 minutes.
5. Season with salt and sprinkle with chopped green onion.
