2. Go back and peel off the oil skin on the duck shelf first, as well as duck buttocks and duck fat oil.

3. Divide the remaining duck racks into two servings.

4. When cooking, first stir-fry the duck rack in the pot for a few minutes, then add water to start cooking. After boiling, skim off the floating oil on it. Then continue to cook over high heat.

5. The more you cook the soup, the whiter it becomes. Finally, add salt, pepper and coriander.

6, the duck shelf can be fished out, and it can also be eaten by people who like to chew bones. If you don't eat it, you have to waste it.

7. You can also put some fish balls and cut them into pieces and put them in.

8. Make water in the soup pot. After the water is boiled, put it into the chopped duck rack, ginger and onion. After the fire is boiled, simmer for 30-40 minutes.

9. Add chopped South Tofu, add salt and chicken essence to taste. After 10 minutes, add Shanghai Green until it is cut off.