2, first put the old duck into the water for 20 minutes, soak off the blood. Duck innards have been blanched. When the time for the old duck to soak is up, fish out and drain the water, put it into the casserole, and then put the innards into it.

3, and then put into the cool water over the ingredients, put ginger slices deodorization, do not cover the pot lid on high heat to boil, the pot opened skimmed off the froth, cover the pot lid in a low fire slowly simmer for 1 hour. Soak the dried tea tree mushrooms in a bowl of water for half an hour to soften. When the time is up, cut off the old roots of the mushrooms and cut them into two pieces. Arrange again in the water to clean, and then squeeze out the water.

4, the old duck soup burned time to time, the tea tree mushrooms into the pot, and then into a few slices of Panax quinquefolius, cover the pot, slow simmering 20 minutes. When the time comes, put two spoons of salt, white pepper, small onions. Stir well and you can start eating.