Duck fillet soup is not made from duck meat, but from pork tenderloin, which was originally called "stewed tenderloin". It cuts the fresh tenderloin vertically, then cuts it horizontally into small pieces, puts it in a bowl and mixes it with egg white. After the wok is heated, add the clear oil. Before smoking, thicken the mixed meat with a little starch paste and put it in the pot. When the cooking spoon is constantly stirred and the fire rises, it is "hot pot cooling oil". When the meat slices slowly expand and slightly change color, they can be cooked. Take out the remaining oil and put it in a bowl. Use a proper amount of white soup and boil it in a pot. Add salt, Jiang Mo and onion slices, put them in a bowl and add a little sesame oil.