First, put the weight of water, Umnamu, Jujube, Ogapi, cinnamon, onion, and green onion in a pot and boil it over high heat, then boil it down to low heat and boil it for about 20 minutes.

When it is poured, take out the ingredients, add 1 tablespoon of soy sauce, and boil only one seaweed to complete the broth.

While the stock is boiling, soak the wood ear mushrooms in hot water and prepare them.

Remove the seeds from the jujube, roll it, and prepare it

Slice it flat and make it into a flower shape.

All mushrooms are about 5cm long and prepared by hand, and the soaked wood ear mushrooms are torn into bite-sized pieces.
Cut the green onion into 5cm long pieces, slice the red pepper into 5cm long thin slices, and chop the chives into 3cm long pieces.

Blanch duck meat slightly in boiling water to remove the fat.(About 2 minutes)

Drain parboiled duck meat in a sieve.(Do not wash in cold water)

When all the ingredients are ready, put mushrooms, green onions, and red peppers in a flat hot pot.

Put duck meat on the mushroom and put chives and jujube flowers on it.

When the pot is finished, pour the broth and boil it over medium heat to complete it.
(You can use the bursta on the table)