Live grass duck, taro, medlar, onion ginger, cooking wine, salt.

Exercise:

1. After the live grass ducks are slaughtered, they will be unhashed and eviscerated (please ask the stall owner to do it for them), then washed and chopped into large pieces;

2. Put it into the pot, add water to boil, cook for 2 minutes, take it out and wash away the floating foam;

3. Wear disposable gloves, scrape taro, peel and wash;

4. Put the blanched duck pieces into the pot, add enough water, add onion and ginger slices and boil;

5. Add cooking wine to remove fishy smell, and simmer on low heat 1 hour;

6. Add taro and continue to simmer for half an hour;

7. Add the washed medlar and cook for 5 minutes, then add salt to taste.