Ingredients: prepare a catty of roast duck rack, appropriate amount of wax gourd, salt, star anise, ginger slices, cooking wine, chopped green onion and vermicelli.

Preparation: The roast duck rack is processed as above, and the wax gourd is peeled and cut into thick slices.

Practice steps:

1, put a proper amount of water in the casserole to boil, put a proper amount of ginger slices, two star anises and a proper amount of cooking wine, boil it again and put it in the duck rack.

2. Cover the casserole and cook for about 50 minutes, add melon slices and vermicelli, add salt and cook until the vermicelli and melon slices are cooked thoroughly, and sprinkle some chopped green onion after filling the bowl.

Efficacy: clearing away heat and toxic materials, removing fire and reducing summer heat.

Practice of making soup with lotus root roast duck

Ingredients: prepare a catty of roast duck rack, a catty of lotus root, dried mushrooms and dried shrimps.

Seasoning: appropriate amount of onion, ginger slices, cooking wine, monosodium glutamate, salt and white sugar.

Preparation: Wash and peel the lotus root and cut it into sections for later use. Soak the dried mushrooms in water in advance and rinse the shrimps slightly.

Practice: put everything except salt and monosodium glutamate into a casserole and add water to boil it. After simmering 1 hour, add salt to taste, then turn off the fire for a while and add monosodium glutamate to taste.

Efficacy: nourishing yin and tonifying kidney, moistening lung.

Practice of soup rack with Pleurotus eryngii and roast duck

Ingredients: prepare a catty of roast duck rack, a Pleurotus eryngii, 30 grams of lotus seeds and five red dates.

Seasoning: appropriate amount of onion, ginger slices, cooking wine, salt, pepper and monosodium glutamate.

Preparation: Wash Pleurotus eryngii and tear it into strips, wash lotus seeds and red dates separately, remove the core of lotus seeds and red dates.

Practice steps:

1, put the roast duck rack, onion, ginger slices, red dates and lotus seeds into the casserole, add cooking wine and enough water to boil, and simmer for about 1 hour.

2. Add Pleurotus eryngii, salt and pepper, stew for another 30 minutes and season with monosodium glutamate.

Efficacy: promote gastrointestinal digestion and strengthen spleen and stomach.