1. Wash the corn, chop it into pieces, and put it in a rice cooker.
2. Add the right amount of water and a few slices of ginger to start the soup cooking process. With three people in my family, the amount of soup for two meals is generally 5 bowls of water for the rice bowl.
3. On the other side, pour the chopped duck pieces into the pot with cold water at the same time to start blanching.
4. After the water is boiled, turn to low heat and cook until the froth no longer increases significantly.
5. Pick up the duck pieces, rinse with hot water, put them in the rice cooker, and continue to cook the soup.
6. At the last 15 minutes, add 1 teaspoon of salt, mix well, cover and cook until the time is over.
Tips:1. When the meat is boiled, it is best to boil cold water into the pot, then wash it with hot water and start boiling the soup, so that the soup is fresh and tender. So blanching and boiling the soup can be done at the same time. The duck is blanched here, and the soup is boiled over there, without boiling.
2, the salt should be put at the last time, too early, the duck meat will easily become firewood.
