1

Half of the old duck de-feathered, and the old skin on the paws is also faded clean.

2

Chopped into small pieces with a sharp knife, the following knife must be stable and accurate, not too much bone residue.

3

Wash the duck pieces twice with cool water to remove excess blood, otherwise it will be done with a bloody flavor.

4

Fish the duck pieces into the casserole, and then pour a sufficient amount of cool water, water try to pour enough at once.

5

Heat the casserole on maximum heat; cover the casserole with a lid for less heat loss and it will open in a few moments.

6

When the soup is about to boil, there will be a lot of floating foam, which is the blood in the duck meat; fish out the foam.

7

Sprinkle a few slices of fresh ginger, cover the casserole with a lid, and slowly simmer over low heat, so that the duck meat is more rotten and the soup is more delicious