1. Prepare the ingredients, soak the duck legs in clean water for half an hour to remove the blood, and then rinse them off again.
2. Peel white radish and carrot and cut into hob pieces.
3. Put the prepared duck meat, white radish, carrots, and shiitake mushrooms into the stew, and then pour pure water.
4. Add a teaspoon of chicken juice and cover the lid, put the stew in the super-speed steaming stew pot, the slow-cooking mode is for at least 1 hour.
5. After steaming, add some salt to taste, sprinkle some chopped green onion and white sesame seeds.
Tips:1. If you are more sensitive to the taste of duck meat, you can blanch it in advance to help remove the fishy smell.
2. After the duck soup is stewed, add salt to season it to avoid the possibility of its nutrient loss.
