Tools/raw materials: half an old duck, fresh ginger 1 slice, salt 10g, 2000ml of cold water.

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 there should not be 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. Put the casserole on the ceramic electric stove. 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 remove floating foam. This will last about 5 minutes.

6. Sprinkle a few slices of fresh ginger, cover the casserole, turn the fire to the second gear or 1 gear, and stew slowly 1 hour. The duck is worse and the soup is more fragrant.

7. When the time comes, look at this pot of old duck soup. There is a layer of yellow duck soup floating on the noodle soup.