1. After washing the ducks, chop them into small pieces and blanch them in water. 2. Wash the wax gourd with soil and cut it into pieces with skin two centimeters thick.

3. Put the duck pieces into the casserole, add clear water to 2/3 of the casserole, pour a little yellow wine to remove the fishy smell, add onion and ginger, bring to a boil with high fire, and then turn to low heat for about 50 minutes.

4. When the duck meat can be poked with chopsticks, put in the wax gourd slices. Turn off the fire after the fire rolls for 20 minutes. Don't open the lid, let it simmer for a while. Season with salt before eating.