1, half an old duck has its hair removed and the old skin on the soles of its feet has faded clean;

2. Chop it into small pieces with a sharp knife. The bones of the old duck are very hard, so the knife must be steady and not too much bone residue;

3. Put the duck pieces into the basin and wash them twice with cold water to remove excess blood;

4, duck pieces into the casserole, and then pour enough cold water, water as much as possible, if you need to add water halfway, you must also heat the water;

5. Sit the casserole on the electric ceramic stove, and first heat it with the biggest 8-speed firepower of the double ring; Cover the casserole, the heat loss is less, and the pot will be boiled in a while;

6. When the soup is about to boil, there will be a lot of floating foam. This is the blood in duck meat. Use an oil skimmer to clean the floating foam. This will last about 5 minutes.

7. Sprinkle a few slices of fresh ginger, cover the casserole, turn the firepower to the second gear or 1 gear, and stew slowly to make the duck worse and the soup more delicious;

8. Time is up. Look at this pot of old duck soup. There is a layer of yellow duck soup floating on the surface of the soup, but the soup is very clear. Sprinkle a little salt according to the taste and take advantage of the warmth to come to two bowls.