The way to nourish the old duck soup is to slaughter the duck, cut it into pieces 3 cm wide and 5 cm long, remove the pollution, and slice the ginger for later use. Put the pan on a big fire, add lard and fry for 5 minutes until golden brown. Add cooking wine when the aroma is tangy. Put 350 grams of water into a casserole, simmer for 3 hours, and then add monosodium glutamate. The practice of pot fish head is to wash the fish head and fish and control the water. Pour oil in a hot pot, not too much oil. When the oil is hot, add the fish head and fish, and fry on low heat until both sides turn white. Pour clean water, add fresh ginger slices, scallion, dried pepper and astragalus. The fire is boiling. When the color of the soup becomes thicker, pour it all into the casserole, sprinkle some salt and simmer slowly. It's time to watch someone stew fish. Those who want to eat fish can stew for a shorter time, and those who want to drink fish soup can stew for a longer time. I cooked it on medium heat for 15 minutes, and when I drank it, I added coriander or chopped spinach leaves, which was very good. The practice of stewing donkey meat in casserole is to wash the raw donkey breast with clear water, cut it into one-inch square pieces, pierce some holes in the meat with iron brazing, cook it thoroughly in boiling water, take it out and soak it in cold water for one hour to make it bleed. Winter bamboo shoots cut autumn leaves; Wash pepper and star anise and wrap them in cloth; Cook Ginkgo biloba in a pot, shell and core, and cut onion into sections. When the casserole is on fire, add peanut oil to heat it up, add minced onion and ginger, add donkey meat, various ingredients, seasonings and chicken soup, bring it to a boil and simmer for about two hours. When the meat is crispy and the soup is brown, take out the cloth, sprinkle with pepper and take it out of the original pot.