Half of the duck, go to hair, go to the internal organs, wash clean, cut and spare.
Three sections of lotus root, peeled, washed, cut horseshoe block spare.
Two small pieces of ginger, crushed with a knife back.

Boil the water, put in a little grated ginger, and burn it for two minutes to allow the ginger to come out. Then put the duck into the water and take it out for about three minutes. Discard the boiling water. Keep the old duck, lotus root, and fresh water from the pot (preferably a pot or a soup pot if you have a condition. It's better to put a lotus leaf in the pot), put the rest of the ginger into the fire, and boil the soup. Then change slowly for a small fire, an hour or so put salt and some Cooking Wine on it.
There are two points to note when making this soup. First, the old duck must be hot ginger water first, you can get rid of the smell of blood; Second, the soup time is slightly longer, so the taste of the soup will be more honest and fragrant.

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