2. Clean the internal organs of duck meat bought in the market, and clean the duck feathers outside. Prepare a pot of water, cook the duck in the pot for half an hour or 40 minutes, and insert it with chopsticks to see if the duck is cooked. If you can't insert it with chopsticks, it means the duck is not cooked. Continue to stew over medium heat until chopsticks can be inserted.

3. After the duck is cooked, put the whole duck into the basin. Skim the oil from the duck soup with a spoon and put it into the pot alone. You can skim a lot of oil at a time. Put duck oil in a ventilated place to dry. Freeze the dried duck oil in the refrigerator 10 minute. Let duck oil freeze.

4. Wash the ginger, red pepper and shallots, cut the red pepper and shallots into sections, cut the ginger into filaments and put them in a bowl for later use.

5. Wash the wok, add duck oil when it is hot, stir-fry the duck until fragrant, add shredded ginger and stir-fry for five minutes, then add red pepper, shallots and edible salt, cook for 2-3 minutes, and finally pour in duck soup and cover the lid.

6. Cut the cooked duck into small pieces and put it in a big basin for later use.

7. After the duck soup is cooked, add the cut tofu skin and cook for 5 minutes, then add the cut duck pieces, cover the pot and cook for 10 minute. Duck soup can be cooked in the middle, and the side dishes in the duck pot can be added with yam, vermicelli and tofu. You can add some side dishes according to your personal preference to make the duck taste you want.