Cooking Steps

1. 

   Step1:Cut 10 grams of ginger into thin slices, cut 2 pieces of dried pepper, wash and remove the root of shallot. If it is longer, it can be agglomerate

2. 

   Step2:Cut 1 jin duck rack into small pieces, and then soak in water for more than half an hour to soak out blood water. For the frozen ones, thaw them first and then cut them into pieces

3. 

   Step3:Pour in all materials except dried ones

4. 

   Step4:Boil over high heat. Boil a large amount of floating end. Skim it off with a spoon. Then boil over low heat. The fire power does not need to be too large. Just keep the bubbles in the pot

5. 

   Step5:When the soup is almost half dried, add the dried herbs and continue to simmer slowly

6. 

   Step6:When the soup is about to be dried, turn it into high heat and stir fry until it is completely dried