After the duck legs are cut into pieces, use water for 30 minutes, then remove and control the spare.
After the bamboo poles are cut off to the roots, use the warm water robes for a minute and then remove them.
Add clear water to the duck leg, clams, and scallions, then boil over medium heat and simmer for 20 minutes.
Open the lid and remove the floating foam from the soup. Put in the bamboo chop and continue to stew for 10 minutes. Finally, turn off the salt and season the salt.