A dish that Guilin people like very much, delicious and delicious.
Ginkgo husks, wash hot water, and use a toothpick to pour the ginkgo from the bottom up.
The old duck washes the pieces of flying water, and puts the ginger and green onion in the pot to taste. The water is open to the right amount of cooking wine, and the cold water is washed and floated, and drained.
Add the cold water to the pressure cooker, add the duck, and drain the duck meat. Set the soup time. Generally, the pressure cooker can be used for about 20 minutes.
When the time is up, put the pressure cooker in a cold water and make it quickly dissipate it. Open the pot of ginkgo. (Note: Ginkgo is almost half-cooked because it was cooked before, so be sure to put it in the duck and put it in, otherwise it will rot)
Press for another five minutes, then add salt to the pot and add a pot.
This core of ginkgo must be barreled out, otherwise it will be bitter and slightly poisonous.