The first step, choose a fresh old duck (must be old duck), slaughtered to remove the head and tail, it will be chopped and washed with warm water, prepare a pot of water, the duck meat in cold water under the pot.

The second step is to add ginger and a few drops of cooking wine to blanch the duck meat until it breaks the blood (about 5 minutes after the water boils), skim off all the floating oil and impurities and then remove the duck meat and set aside. Drain and set aside.

Step 3, prepare a clean casserole to make soup, add the right amount of boiling water to boil and then add the blanched duck, you can also add some ginger to deodorize and enhance the aroma. Duck meat into the pot into a boil over high heat and quickly turned to the minimum fire, cover the casserole lid slowly simmer for 3 hours, be sure to pay attention to Oh! Be sure to cover the lid to slow cook on low heat. During this time you can remove the roots of fresh tea tree mushrooms, wash and set aside.

Step 4: After the soup has been simmering for 3 hours, turn the heat up to high and bring the mushrooms to a boil, then turn the heat down to low and put the lid on.

Step 5, continue to simmer for about 30 minutes, and then again on high heat to boil, add the right amount of salt and a little pepper to taste.