Nourishing and Soothing The Nerves and Clearing Away Heat from Liancheng White Duck Soup
1.
Thaw, remove the duck butt, cut into 6 to 8 pieces as needed (one piece for the head and neck, and 4 to 6 pieces for the body), and blanch it in hot water at 80-90 degrees for 1 to 2 minutes (the purpose is to remove (Blood water), then pick it up and wash it for later use.
2.
Put the pre-treated duck meat into a ceramic or porcelain container, add an appropriate amount of clean water (mountain spring water is better), add auxiliary materials, steam it over water, boil it over a strong fire until the soup is boiled, then simmer slowly until cooked. Just add a small amount of salt.
3.
Steam over water for 1 and a half hours to start the pot!