Slice the wax gourd and soak the dried rice in water for five minutes.

Put a little less oil in the pot, stir-fry the wax gourd slices, add boiling water, cook for 5 minutes on high fire, put the rice into the sea, stew for 3 minutes, season, turn off the fire, sprinkle with chives and take out. It is delicious.

The main function of Xia Tang is to clear away heat and toxic materials, dispel dryness and prevent edema. Of course, the first choice is the old fire winter melon soup!

Materials:

Wax gourd and kelp with a little coix seed and mung bean (1: 4 a little each)

A little lean pork (50g), half chicken, and a small strip of raw fish (i.e. snakehead) (about 7-8 ounces).

Simple steps:

Wash mung beans and coix seed and soak for 30 minutes.

Wash kelp and wax gourd, cut into large pieces with skin.

Wash lean meat and cut into large pieces. Wash the chicken (not cut) and fly separately (add a little ginger slices to the water and cooking wine).

Main soup pot:

Add mung beans and barley, lean meat flying over the water, add 7 cups of chicken and boil.

At the same time,

Large iron pot:

Wash the raw fish, stir fry in the oil pan, add cold water until the fish are submerged, and cook for about 5 minutes (add the still boiling fish soup when the water in the same soup pot is boiled).

Continue to cook for about 15 minutes.

Add wax gourd pieces and kelp.

After the water is boiled again, turn to low heat and cook for 2 hours.

In this soup, mung beans and barley are the first, then pork chicken soup, then fish soup, and then kelp. The last layer that will not be suppressed is the clear fragrance of wax gourd. If the final taste of wax gourd is not strong or the taste of a certain material is particularly strong, then the proportion needs to be adjusted or there is not enough time to cook it.