common practice

material

1 old duck (about 1000g), 1 small piece of ham (50g), 100g of dried bamboo shoots, 2 shallots, 4 slices of thick ginger, 2 tablespoons of yellow wine (30ml), 1 tsp of salt (5g

working methods

1. Clean the whole old duck, boil a large pot of hot water, put the old duck in boiling water, and cook for 5 minutes on high fire to make the blood foam clean. Take out the old duck and wash it inside and outside with warm water.

2. Slice the ham (cut along the meat line so that it won't separate). Soak dried bamboo shoots in clear water for more than 10 hour in advance, and then tear them into thin and uniform filaments by hand after softening.

3. Put the whole old duck into a special soup pot, add ham slices, dried bamboo shoots, scallion and thick ginger slices, and add yellow wine.

4. Pour enough warm water, and the water surface must completely submerge the ducks.

5. Bring the soup to a boil over high fire and simmer for 4 hours.

6. After the old duck pot is cooked, pick out the cooked onion and ginger and add salt (taste it first, then add salt).