After pouring it in, he stirred it twice with a spoon, allowing the meat mousse to fully mix with the stock.
"There's a technique to skimming the stock as well. First, add the darker meat mousse, then the lighter meat mousse; this way, the effect will be better," Qiu Zhenhua explained from the side, afraid Lin Xu wouldn't understand. When skimming the stock, the stock in the pot must not boil. Otherwise, the meat mousse will fly around in the pot, failing to absorb the impurities.
Very quickly, clumps of red meat mince floated to the surface of the stock. Xie Baomin carefully scooped the Duck Meat Mousse from the surface with a spoon. After almost completely skimming it, he placed a strainer covered with a white cloth into the pot to filter out the scattered meat mousse. The stock in the pot had noticeably lightened, but it was not clear enough yet.
