1, it is best to use old duck in duck soup, and never use foreign duck. Foreign duck is fatty, which is more suitable for frying or braising in soy sauce. It is fishy and greasy when used to make soup.

2. An old duck is a duck whose growing period is more than one year. Its meat is old, but it has less fat and more calcium in its bones. Used to make soup, it is not fishy and has a strong aroma. Very suitable for stewing old fire soup. This soup is fresh and delicious.

3. When washing the duck, all blood clots and fascia in the abdominal cavity of the duck must be removed, as well as duck feathers scattered on the wings and legs of the duck, which is the basic element to ensure that the duck soup is not fishy.

4. Before the duck stews the soup, marinate it with a small amount of seasoning, put it in a pot, rinse it with cold water, and boil it over high fire. Keep the fire and let the blood foam in the duck overflow. Be sure to clean up the blood foam floating on the surface and lick it a few times until the soup is clear.

5, after cleaning the blood bubbles, add ginger slices, ginger must be put more, which can better deodorize and neutralize the coolness of duck meat.

6. Ducks are cool. When cooking soup, remember to use highly distilled liquor, Huasan liquor and so on. , not cooking wine. Highly distilled liquor can better enhance the flavor of duck soup.