Tang Fang is fragrant and sweet, moist and delicious, which relieves summer heat and reduces weight. Home-cooked soup is always available in summer.

The stewed old duck is marinated with more spices, and the meat is tender and fragrant. One duck can eat it two times, with soup and vegetables. It is simple and healthy and nutritious.

Materials?

Duck 1 only

Wax gourd1000g

5 slices of ginger

Euryale ferox10g

Lentils10g

Ophiopogon japonicus10g

Chenpi 1 tablet

Jujube 1 piece

How to make winter melon and duck soup?

Prepare ingredients;

Clean the old duck, remove the duck's butt and neck skin, chop off the head, neck and feet, add clean water to the casserole, put the cleaned Euryale euryales, lentils, Ophiopogon japonicus, ginger pieces, dried tangerine peel, candied dates and old duck into the casserole, boil it with high fire, remove the floating foam, and turn it to a small fire pot 1.5 hours;

After cooking 1.5 hours, take out the duck, wash the wax gourd, remove the gourd ladle and cut into large pieces, put it in a casserole, bring it to a boil with high fire, and turn to low fire for 30 minutes;

The boiled winter melon soup can be seasoned with a little salt;

Braised duck:

Add 1 spoonful of oil to a hot pot, add ginger slices, cinnamon, star anise, and a little fragrant, put the cooked duck in the pot, add half a spoonful of salt, 4 spoons of soy sauce, 2 spoons of soy sauce, 1 small piece of brown sugar, add 3 bowls of clear water, cover the pot, and cook over medium heat for 10 minute.

The stuffy duck can be cut into pieces and put on a plate after being taken out and cooled;

Tips

Old duck is selected for the winter melon soup, which is fat-free, firm and fragrant.