2. Prepare 5 slices of ginger, several slices of Ophiopogon japonicus, 4 slices of hay, 3 slices of Astragalus membranaceus, 0/0 slices of Lycium barbarum and 2 slices of Adenophora adenophora.
3. Wash the yam, peel it and cut it into sections for later use.
4. Put clear water into the casserole, and add boiled duck pieces and other ingredients. Boil the water and add 20g of rice wine juice.
5. Cover the casserole and stew for 30 minutes, then add yam.
6. Then add 2 tablespoons of salt, cover and continue to simmer 1 hour.
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