Usage: Take about1.5 ~ 2kg of live ducks (the weight of white-striped ducks is10 ~1/box), slaughter them, remove feathers, paws, mouth shells and nose stains, eviscerate them, boil them in water for about 5min to remove blood, and then take them out. When stewing soup, first put 1 stew into a 30cm casserole (customized by the company), then add the duck, then add about 3kg of water to the flange of the casserole, bring it to a boil with strong fire, and then simmer for 2.0 ~ 3 hours with slow fire (just after the heat has started) until chopsticks can be inserted. (Note: The stewing time varies with the age, geographical location and altitude of the duck. )
Appendix: The scientific name of Cucui is Zizania latifolia. Vegetables, Liliaceae, perennial herbs, named Ashkelon, have a thick base and no normal bulbs. As a specialty of Chongqing, Sichuan and Guizhou, it is a spicy and bitter vegetable, which is usually used for cooking food and pickling pickles. According to Compendium of Materia Medica, Cucui can clear yin, disperse stagnation, promote qi circulation, regulate middle qi, stop chronic diseases, cold diarrhea, brain tingling, indigestion and disperse stagnation. Eating Cucui often can regulate qi diseases, dredge qi, make qi smooth, and regulate lung, liver, spleen and stomach. It has the effects of clearing away heat, relieving summer heat, reducing dryness, stimulating appetite, invigorating spleen and expelling toxin, and caring skin. It is a good food in summer.