Duck rack soup: replace the duck rack (leftover from eating roast duck) with a knife and cut it into pieces. Wash ginger, peel and slice it, put a little oil in the duck rack, stir-fry the duck oil until fragrant, then add a spoonful of white pepper, stir-fry the ginger slices until fragrant, put boiling water in the pot, cover the pot after boiling with strong fire, continue to cook for 20 minutes, and then add a little salt according to personal taste to get out of the pot. When you turn off the fire, you can use gauze to filter out the excess impurities for the duck rack (leftover from eating roast duck). Wash ginger, peel and slice it, put a little oil in the duck rack, stir-fry duck oil, add a spoonful of white pepper and stir-fry ginger slices, add boiling water to the pot, cover the pot after boiling, continue to cook for 20 minutes, and add a little salt according to personal taste before taking out the pot. When turning off the fire, you can use gauze 1 to filter out the excess impurities, and add enough boiling water at one time, without adding water to the duck rack. If you want to cook a bowl of milk-flavored duck rack soup, the most important thing is to have a big fire from beginning to end, not a slow fire. If the fire is too small, the duck rack soup will not be so strong. 1, duck meat is nutritious, delicious, fat but not greasy, and has been a nourishing and beautifying product of traditional Chinese medicine since ancient times. Anyone who knows how to keep healthy knows that drinking porridge or soup with duck pot is good for health, delaying aging, nourishing yin and tonifying deficiency. 3, especially in autumn, autumn and winter tonic has become a folk custom, Chinese medicine believes that autumn and winter is a good season for tonic and physical fitness. A bowl of delicious duck rack soup will definitely drive away all your colds.