1. Take the duck out with a knife;

2. This is broken down into duck rack and shredded duck (it takes a little patience, you can see that a duck rack can pick up a big bowl of duck meat, which is awesome);

3. Wash the green onions and cut into sections. Slice ginger for later use. Cut the tofu into small pieces and blanch it with boiling water to remove the beany smell.

4. Remove the duck neck, duck head and duck bottom from the duck rack, put them into a casserole and inject appropriate amount of water, generally about 5-6CM below the duck rack;

5. Put the green onions, ginger slices and cooking wine into the casserole. Bring the fire to the boil and skim off the foam. Turn to low heat 1.5 hours (you can smell the fragrance when the water is boiling, and cook it for 1.5 hours to make the bone soup whiter and richer);

6. Cook for 1.5 hours, add tofu and cook for another 30 minutes;

7.30 minutes passed and the soup was ready. Add salt and pepper to taste. You're finished. At this time, the soup was milky white and delicious. You can decorate it with some soaked medlar if you like.