1, winter melon duck rack soup. Ingredients: 1 duck rack, 300 grams of winter melon. Seasoning: salt 1/2 teaspoon, ginger 1 small piece, 2 parsley, pepper 1/2 teaspoon, 1 teaspoon of vegetable oil, water. Directions: Tear off the fat and oil from the duck rack and chop the duck tips into small pieces. Peel the winter melon and cut into large pieces. Wash and chop the cilantro. Heat a small amount of vegetable oil in a wok, sauté the ginger and add the duck rack, stir-fry well. Pour in boiling water. Boil and skim off the foam. Boil over high heat for 20 minutes until the soup is creamy. Add the winter melon and continue to boil until the melon is cooked through. Add salt, pepper and sprinkle with parsley to serve.

2, tomato duck rack soup. Ingredients: roast duck duck rack 1, 400 grams of salty pickles, 1 tomato, 2 small onions, ginger 1 large piece, 1 tablespoon of white pepper, salt 2 tablespoons. Directions: Chop the duck into cubes. Cut tomato in half. Wash the sauerkraut, ginger and green onion and set aside. Put the chopped duck rack into a casserole, add all ingredients and wine, then pour in 1500ML of water, bring to a boil over high heat, then switch to low heat and cook for two hours.

3, milky duck rack soup. Ingredients: 1 roast duck rack, ginger 3 slices, 1 green onion, 1 bag of milk, cooking wine, salt. Practice: duck rack chopped open into the casserole. Pour in enough water, put in ginger and green onion and bring to a boil over high heat. After boiling, pour in some wine and cook for two minutes, then reduce the heat. Add the milk and continue to cook for another half hour. The color has been white, out of the pot a little salt to taste.