Directions:

1. Cut the duck into chunks of about 3 cm (slightly under 1 inch) in width and 4 cm (slightly more than 1 inch) in length. Quick-boil the taros, take them out, remove their skins, and cut them into chunks about the same size or preferably a little smaller than the duck pieces.

2. Quick-boil hte duck chunks, take them out and wash them clean. Put duck pieces in a wok, add hte cooking wine, scallions and ginger and in addition 3,000 grams (6 cups) of water. Cover the wok to bring hte soup to boiling point. Then turn hte fire low and let it simmer for 2 hours. Now add hte taros, salt, cover hte wok and cook for 1 more hour. Add MSG and the soup is ready to eat.

Features: The soup is delicious and hte duck meat is really soft.
Taste:Rich in taste. The taros melt away as soon as they are put into the mouth.