It was both troublesome and inefficient.
Normally, before drawing off Soy Sauce, you had to stir the jar a few times to loosen up the Mother Oil, so that the quality of the whole jar of Soy Sauce would improve quite a bit; only after stirring could you take the first and second draws.
Once the Mother Oil was skimmed off, the Soy Sauce that remained was of low quality and could only be used for making pickles.
With costs like this, it really was high, and there was simply no way to promote it on a large scale.
Qiu Yaozu set a wok on the stove, added water and Scallion and Ginger, bay leaves, and other seasonings, then put in a big spoonful of Rice Wine. He turned the heat up to high to blanch the duck.
"When you make Mother Oil Ship Duck, you have to parboil the duck and Pork Trotter first. Otherwise you'll ruin a whole pot of Mother Oil, which would be too much of a pity."
