Practice of Luffa Duck Soup (Recipe for Detoxifying and Moistening in Autumn)

Ingredients: duck pieces (I used two duck legs), clear water;

Luffa 1, Rose 15, Lycium barbarum 15g, Hawthorn 10g, onion ginger salt;

step

1. Wash vegetables, scrape off the skin of towel gourd with a spoon, then cut into small pieces, cut onion into sections, and slice ginger;

2. Put the roses in a vessel and soak them in hot water for later use;

3. Wash the duck leg with water, chop it into small pieces, cook it for 10 minutes after flying, and take it out for later use;

4. Put the duck pieces flying over the water into a casserole, add onion and ginger slices and enough water, turn to low heat after boiling, add medlar and hawthorn, and remove impurities;

5. Add the loofah block, boil it again, cover the lid, simmer for half an hour, and finally sprinkle some salt to taste. Before eating, pour the soaked rose water into the cooked duck soup and serve it in a bowl.

Nutrition card:

Duck meat is cold and can nourish the yin of the five internal organs, especially suitable for people with heat and internal heat. Luffa is also suitable for cooking soup, which has the function of detoxifying and cooling blood, contains special interferon, and has the functions of resisting diseases, detoxifying, treating sores and swelling and improving immunity.