Over high heat, she brought the water in the pot to a boil and tossed in all the usable duck parts.
The high temperature caused the duck's skin to shrink rapidly, and the faintly reddish meat gradually turned snow-white. Jiang Qiuqiu immediately prepared a large bucket of ice water.
Soon, a layer of white scum floated to the surface. "Once we've boiled out the scum, we can scoop all the meat out."
"Why put it in ice water? Because this rapid change from hot to cold makes the meat firmer and gives it a better texture."
She effortlessly blanched two large pots of duck parts, chatting with the viewers in the bullet chat as she worked.
The overall atmosphere was quite cozy, and more and more viewers decided to stick around.
The meat was quickly prepped, and next up were the vegetables. "When making a braise, you can add some vegetables in addition to the meat."
"They won't get mushy. We just need to get the heat and timing right."
