Practice:
1. Buy back the old duck, wash it, chop it into large pieces, add 2G salt, soy sauce, white pepper, rice wine and marinate for 30 minutes.
2. Put the salted duck into the casserole, add some water, put it on the stove, boil in high heat, and roll for 5 minutes.
3. After the fire rolls for about 5 minutes, the blood foam in the duck will float on the soup surface. Use chopsticks or soup sieve to clean all the blood foam.
4. At this time, pat the ginger flat with a knife, put it into the soup, continue rolling for 5 minutes, pour in the cleaned job's tears, and simmer for 1 hour. Ginger must be put more, in addition to the good effect of deodorization, can also neutralize the cool nature of duck and wax gourd.
5. Clean the wax gourd, especially the epidermis, and cut it into suitable size blocks for standby.
6. After the duck soup tastes, pour in the wax gourd and roll for 10 minutes, and then put salt to taste before leaving the pot.