This soup has the effects of relieving summer heat and eliminating dampness, strengthening spleen and eliminating dampness, and is more suitable for summer consumption. The reason why I eat now is because I went to the eastern suburbs at the weekend and bought an old duck that is hard to find in the ordinary vegetable market, so I did it according to my most familiar method. Old ducks can also be stewed with American ginseng or Cordyceps. Ducks are warm and very suitable for eating in winter. A few years ago, I went to Yunnan to play and bought 10 grams of Cordyceps to stew ducks. According to the recipe, when Cixi eats Cordyceps duck soup, she will use 10g at a time, and she will put Cordyceps in the duck head. How extravagant, and it's a major operation. So I only put two or three Cordyceps sinensis at a time and stew them directly in the soup. The estimated effect is much worse! My mother heard that I used Cordyceps, so she found a catty of it that has been treasured for more than 20 years. It is said that my father bought it for 23 yuan before I was born. It should be true, the quality is better than it is now, and it is very big. According to the market price, it is estimated that it will cost thousands of dollars. It's just that it's been treasured for so long that even the plastic bag is broken. It smells like countless foods in the refrigerator. What a pity! The shelf life of Cordyceps sinensis is two years. Off topic, let's go back to the old duck soup with melon and barley! Speaking of old ducks, I have to say a few more words. In the recipes, especially in Guangdong, it is always said that the old duck should be more than two or three years old, and the leg of the lamb should be the front leg of the black sheep. How to judge the age of ducks and the front and rear legs of sheep is still unclear. You experts give some advice!

material

Ingredients: half an old duck, a handful of coix seed and a catty of wax gourd. Ingredients: onion, ginger, cooking wine, salt.

working methods

The head, feet and buttocks of the old duck were removed, cleaned and cut into large pieces. Slice the onion, slice the ginger, cut the wax gourd into large pieces, and wash the coix seed for later use.

Put the duck pieces in a cold water pot and bring to a boil. Boil for three minutes to remove the blood. Take it out and wash it with clean water.

Add oil to the pot. When it is 50% hot, add onion and ginger slices and stir-fry until fragrant. Then add the duck pieces and stir-fry until the color changes. Add boiling water and stew Coix seed 1 hour.

Put the wax gourd and a little salt into the soup pot and stew for 20 minutes on medium heat.

skill

The old duck is fatter, so you can stew it in some oil. The removed oil can be used to make pancakes.

If the duck oil is not fished out, you can put less oil and fry the duck pieces for a while.

I am used to thawing the meat before going to work, and then I can prepare the main course for dinner the next day after dinner. This will save time, and you can have dinner soon after you get home. Moreover, the oil solidifies faster in winter, and the oil slick is easy to remove.