1. Rural duck soft side, wind radish soup bag.
2. Marinate for 1 hour with ginger, green onions, and cooking wine, slaughter large pieces;
3. Put the torn duck oil in the pan and fry;
4. After the oil is out, remove the oil residue, stir-fry the duck pieces until the skin is slightly charred and the meat is dried;
5. Add water, brew on high fire, and remove the foam;
6. Pour into the pressure cooker;
7. After the water has boiled, make the froth again, and put it in the wind radish soup bag;
8. Press for 25 minutes (simmering soup stall);
9. After the pressure is relieved, put it into the basin and sprinkle small green onions.
