1. Wash the duck and chop into small pieces. Add ginger slices to the pot and cook. Skim off the blood foam and see what kind of duck you buy. Cook the older ones longer. Chop the pickles and add them to the soup. Cook for about 20 minutes.

2. Cut the tomatoes into small pieces and put them in. You don’t need to cook them for too long. If the skin is a little wrinkled, you can add salt and turn off the heat.

3. In this way, a pot of fragrant soup is ready.