Wash the old duck (please sell the duck to do the work) and divide it into pieces of uniform size.
The dried bamboo shoots are foamed with warm water and foamed, and the dried ginger is cut into pieces.
The old duck is boiled for 3 minutes to remove blood. Fishing out, cold water
Put the old duck in the soup pot (pay attention to the casserole), inject enough cold water (the amount of 3 times old duck) to boil, remove the foam on the soup surface, and put down the ginger and dried bamboo shoots.
Turn the wine and turn it to a small fire for 3 and a half hours.
Open the lid, season with salt, and then simmer for half an hour.
It is best not to lick the old duck soup for less than 3 hours.