1. After the duck is cleaned, chop into large pieces and place in a pot under cold water. After the water is boiled, boil for 3 minutes to remove blood foam.
2. Prepare 5 pieces of ginger, a few grains of Ophiopogon japonicus, 4 pieces of hay, 3 pieces of astragalus, 10 pieces of wolfberry, and 2 small pieces of sand ginseng.
3. After the yam is cleaned, peeled and cut into sections for later use.
4. Fill the casserole with water, add the blanched duck pieces and other ingredients. After the water is boiled, add 20 grams of rice wine juice.
5. Cover the lid of the casserole, cook for 30 minutes and add yam.
6. Then add 2 tablespoons of salt, close the lid, and continue to cook for 1 hour on low heat.
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