Main Ingredients

Duck Meat

400g

Carrot

One

Supplementary Ingredients

Ginger

Amount

Cooking Wine

Amount

Salt

Amount

Steps

1. Wash and put in water, just completely submerge the duck meat.

2. Turn on high heat, bring the water to a boil and blanch the duck meat to get rid of the blood. When the water boils, pour off the water and wash the duck meat.

3. Peel the carrots and cut them into chunks, and slice the ginger for later use.

4. In the cleaned duck meat, add the appropriate amount of water, put ginger slices, and boil on high heat.

5. When the water boils, put in the carrots, continue to adjust the high heat to boil.

6. Put in the carrots in the soup boiled, turn the medium heat to boil for 30 minutes, then turn down the heat to boil for at least 20 minutes. (Usually I turn on low heat and keep boiling until I finish cooking the vegetables, just in time to start eating.

7. If you don't want to eat so greasy, skim out the oil before removing from the pot, drizzle in a small amount of cooking wine, and add a moderate amount of salt.

8. Out of the pot, on the table, open to eat.