1. Cut the roast duck into pieces.
2. Rinse the dried tofu and cut into large slices.
3. Wash the kelp and soak it in warm water.
4. After soaking, cut into long strips and tie them into kelp knots.
5. Put the roast duck pieces into the soup pot, add the green onion and ginger.
6. Put in an appropriate amount of boiling water.
7. Cover the pot and bring to a boil, then simmer for about 40 minutes on low heat.
8. Add dried tofu and kelp knot.
9. Cover the pot again and simmer for 20 minutes.
10. Add two teaspoons of salt.
11. Add a teaspoon of chicken essence to taste.
Tips:1. Roast duck is already fat, so there is no need to add oil to the stew.
2. The stewing time is well mastered, the duck meat is easy to be scattered after a long stewing time.
