Ingredients: duck and wax gourd.

Wash the duck and cut it into pieces, then soak it in clear water (cold water, because the duck is oily, so it is not greasy after cooking).

Put hot water in the casserole, add the cooked duck and cook for 40 minutes.

Add wax gourd strips, ginger slices, chopped green onion, garlic, sugar, salt and pepper to the cooking wine before cooking.

Boil the wax gourd until soft and rotten, skim off the floating oil on it, add coriander, chopped green onion and monosodium glutamate to taste, and then serve.

2. Winter melon and old duck soup

Ingredients: 300g wax gourd, 300g old duck.

Ingredients: salt 6g, monosodium glutamate 3g, pepper 2g, cooking wine 10g, onion 10g, ginger 6g, sesame oil 3g, broth 1000g.

Wash the duck, cut it into big pieces, boil the water in the pot and put the duck pieces in.

Blanch the cooked duck pieces with bloody foam and drain.

Add the right amount of oil to the pot, add ginger and onion and stir fry.

Stir-fry the duck pieces and stir fry them together.

Stir-fry the duck, then add some water and a little medlar, red dates, astragalus and yam.

After the fire boils, simmer for 30 minutes.

When the duck is eight ripe, add the wax gourd slices cut into medium size.

Cook for another ten minutes, then season with salt and pepper.

The boiled wax gourd slices are translucent, and the duck soup tastes delicious.

3. Winter melon and duck soup

Half a duck, a catty of wax gourd, a piece of ginger, some salt and two shallots.

Buy fresh ducks in the supermarket, just half a big duck, and let the aunt in the supermarket chop the ducks into small pieces. After returning home, soak the ducks and drain them for later use.

Put water in the pot, put a spoonful of salt, put the duck in the water, boil it, and drain it for later use.

Peel wax gourd, wash and cut into pieces. Prepare ginger and shallots.

It's time to fry the duck pieces. Before simmering the soup, fry the duck and fry the oil on the duck skin, so that the soup is delicious and the duck is not greasy. Dry the ginger in the pot first, and then stir-fry the duck.

Stir-fry the oil on the duck skin.

Boil half a pot of water in a pressure cooker, add the fried duck, cover the pot and press for 15 minutes.

When it is cool enough to open the lid, add wax gourd, add a spoonful of salt and chicken essence, and simmer for a while.

Then let it dry for a while, then serve a big bowl of duck soup, add some pepper and sprinkle with shallots, and the delicious winter melon duck soup that cools and relieves summer heat will be ready.