1. Ingredients: 1000 grams of duck (fine-bone farm duck).

2. Accessories: 5 slices of ginger, appropriate amount of perilla, 1/4 piece of tangerine peel.

3. Soak the tangerine peel in hot water until soft, scrape off the capsule, and chop the perilla into small pieces.

4. Blanch the duck in water to form foam, then pick it up and drain the water.

5. Heat the pot over low heat, hold the duck in both hands, with the duck skin facing down, and rub it back and forth in the dry pot until the duck skin turns yellow and does not burn.

6. Put water at the same level as the duck noodles, put in the tangerine peel and ginger slices together, bring to a boil, then turn to medium heat, cook until the duck is cooked, then cool and cut into pieces.

7. Chop the cooked ginger slices, put them together with the perilla into the pot and boil with the remaining duck sauce. Season according to personal taste (add light soy sauce, salt, sugar, etc.) and cook again. Open and serve as dipping sauce.