Material:1000g blue-headed duck.
Accessories: Dendrobium 20g, red dates, Lycium barbarum, ginger, salt and a little tea oil.
1. Cut half a duck into small pieces, put it in a pot with cold water, and take it out after the water boils.
2. Prepare Dendrobium, red dates, medlar and ginger slices.
3. Put all the ingredients into the stew, and add appropriate amount of water, oil and salt.
4. Cover the pot and cook for one hour and twenty minutes.
5. Eat.