Cook time: 70 minutes
Serves: 6

Directions:

1. First, chop the duck into small chunk and then blanch with boiling water to remove impurities.
2. Slice the pickled mustard greens before soaking in water for 1 minute. After that, ring pickled mustard greens, duck, dried chilies, and ginger to the stock pot, and then add 1500ml water.
3. Boil the water with medium high heat. Then put the lid on the pot, turn to medium heat and cook for 60 minutes.
4. Turn off the stove, salt to taste and enjoy the soup.