Soak the flat tip with clear water for half a day in advance, tear it into small strips, rinse it repeatedly, and wash the salt above.
Wash the duck or muscovy duck, boil it with cold water, and drain it.
Cut the ham into chunks and wash with water.
Prepare the onion ginger, put all the above materials into the casserole, turn off the fire after the fire is cooked, and simmer for 2 hours on low heat.
Because the ham and the flat tip are salty, there is no need to put salt.