The old duck soup with white gourd and scallop has the effects of clearing away heat, promoting fluid production, nourishing and beautifying. Wax gourd contains almost no fat, so comrades who are keen on losing weight can eat more. Wax gourd skin has high medicinal value. Don't peel the soup when cooking, just wash it. It has a good effect of eliminating edema and dissipating heat, and can make the soup taste slightly sweet.

Here's to melon and old duck soup.

material

Ingredients: 800g duck, 20g scallop, 60g lotus root, 60g wax gourd and 5g medlar.

Accessories: 6 grams of ginger, 2 grams of star anise, 6 grams of cooking wine, 1 gram of pepper and 3 grams of coriander.

Practice of old duck soup with winter melon and scallop

1.

Wash scallops and soak them in clear water for 20 minutes. Add ginger slices and cooking wine.

2.

Steam for half an hour.

3.

Ducks gut and wash their blood with running water.

4.

Add water to the pot, put the duck in cold water, add pepper, star anise and ginger at the same time, and cook until the water boils.

5.

Wash the floating foam on the duck with warm water, boil the water in the cast iron pot, add the duck and the cut lotus root, and then add two slices of ginger.

6.

Add diced wax gourd.

7.

Bring the water to a boil, reduce the heat, cover the pot and stew for 50 minutes.

8.

After 40 minutes, add the marinated scallops and stew for 15 minutes.

9.

Finally, add the soaked Lycium barbarum and continue to stew for 5 minutes.

10.

Finally sprinkle with coriander.