1. Soak the salted duck in clear water 12 hours to remove the salty taste.

2. Boil the salted duck with water, put it in a pot and blanch it with cold water until the water boils, and remove impurities and fishy smell after the water boils.

3, carrot slices; Blanch the broccoli in boiling water for later use.

4. Slice the rice cake and blanch it in boiling water (note: broccoli and rice cake should be blanched separately).

5. Prepare the casserole, add cold water, add the salted duck after the water is boiled. Simmer 100 minutes.

6. After the soup turns milky white, add the rice cake and stew for 20 minutes.

7. Finally, add the cooked broccoli and carrots and stew for 3-5 minutes.