1, half an old duck is unhashed, and the old skin on the soles of the feet is clean;

Cut it into small pieces with a sharp knife. The bones of the old duck are very hard, so the knife must be stable and not have too much bone residue;

3. Put the duck pieces into the basin and wash them twice with cold water to remove excess blood;

4. Put the duck pieces into the casserole, then pour enough cold water with as much water as possible. If you need to add water halfway, you must also heat the water;

5. Sit the casserole on the electric ceramic stove and heat it with the maximum 8-speed firepower of the double ring; Cover the casserole, the heat loss is less, and the pot will open soon;

6. There will be a lot of froth when the soup is to be cooked. This is the blood in duck meat. Use a skimmer to clean floating foam. This will last about 5 minutes.

7. Sprinkle a few slices of fresh ginger, cover the casserole, adjust the fire to 2 or 1, and stew slowly to make the duck worse and the soup more delicious;

8. Time is up. Look at this pot of old duck soup. There is a layer of yellow duck soup floating on the surface of the soup, but the soup is very clear. Sprinkle a little salt according to your taste and bring two bowls while it is warm.