Ingredients: half a local duck.

Accessories: ginger, onion, salt and water.

1, clean up the old duck, and it is best to cut off the tail tips.

2. Then cut a large piece (the domestic duck is bigger, and I stewed it in half).

3. Soak in clear water for about an hour, and change the water two or three times.

4. Put five or six slices of ginger in the pot and boil a lot of water. Because ducks have a peculiar smell of fur, they must be blanched.

5. After the water is boiled, put the duck pieces in the pot until the water boils again, and immediately turn off the fire (the nutrients in the duck will be lost if cooked for too long, because it is a domestic native duck with a small smell, so it is not necessary to cook the duck pieces in cold water at the same time. If you buy a feed duck, you need to cook it in cold water.

6. Take out the cooked duck, then wash the blood foam off the duck with warm water, then put the duck in a pressure cooker, pour three times of warm water, add five or six slices of ginger onion, and turn to low heat for about 50 minutes after the fire is boiled. It is best to stew in casserole or rice cooker, which will taste more delicious.

7. After stewing, add the right amount of salt and stir well, then stew for about ten minutes.

8. The domestic duck smells good, and the soup is coated with Huang Chengcheng oil.