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Steps:

1. Wash the duck carefully, cut off the duck buttocks, clean the skin of the duck neck, and cut it into pieces about 1.5CM wide and 3CM long; cut the pickled beans into pieces. Cut into sections about 2cm long; pat the ginger whole;

2. Put the cut duck into the soup pot, add water to cover the duck, add pepper, star anise and cooking wine, heat over high heat, and replace after boiling Continue to cook over medium heat for 5 minutes; while putting the duck into the soup pot, take out the casserole, add water and bring to a boil over high heat;

3. After the duck boils for 5 minutes, turn up the heat and use chopsticks to pick up the duck meat and rinse it. Then put it into the casserole, turn off the heat of the soup pot, turn the heat of the casserole to the minimum, and add the ginger;

4. After the duck has been simmered for 30 minutes, add the pickled beans and continue to simmer for 60 minutes. Just add salt at the end.

This soup is refreshing and appetizing, very suitable for summer consumption. Of course, the pickled beans here must be made at home. Only by making them yourself can you get the flavor you like. For the making method, please refer to "Homemade Pickles". In step 2, boiling the duck for such a long time can completely drain the blood from the meat, allow harmful substances to precipitate, and remove excess oil. Only in this way can the soup be clear. Don't feel bad and be reluctant to cook it.