Muscovy ducks are also called Muscovy ducks. They are larger than ordinary ducks and smaller than geese. The most obvious feature is the red sarcoma on the duck's head and around the eyes. It is very eye-catching and can be easily distinguished from other ducks. Come on. "Compendium of Materia Medica" comments on the foreign duck: "It helps the yang path, strengthens the waist and knees, replenishes the gate of life, and warms the internal organs."

The translation is: eating foreign duck regularly can increase yang energy and make you strong It is used for waist and knee joints, nourishes the kidneys, and warms various internal organs. To put it bluntly, the ancients had a very high regard for foreign ducks, and duck meat was equivalent to medicine. The traditional folk supplement for spring and winter, the first choice is duck soup. However, the "heat" of duck meat can easily cause internal heat, so when making soup, you should use relatively "cool" winter melon to neutralize it.

Winter melon is rich in dietary fiber. The main function of this substance is to diuretic and reduce swelling. After we get up in the morning, we sometimes find facial swelling. Don't worry at this time. Make some winter melon soup instead of tea, and it will disappear soon. The method is to wash the winter melon, peel and slice it, put it in a pot, add an appropriate amount of water to boil, then turn to low heat and simmer for 1 hour.

Yang duck and winter melon soup

Ingredients required

1000 grams of duck meat, 750 grams of winter melon, 1 piece of ginger, 30 grams of cooking wine, 100 grams of green onions, 1 portion of Qingbuliang (content includes: dried yam tablets, Codonopsis pilosula, Adenophora adenophora, Polygonatum odoratum, Chuanxiong, Angelica dahurica, red dates, wolfberry and other ingredients), 20 grams of salt, 5 grams of cooking oil.

Preparation method

(1) Chop the duck meat into pieces, put it into a basin, add plenty of water and soak it for 1 hour, changing the water three times during this period. Wash and slice the ginger, wash and cut the green onions into sections. Clean the winter melon, cut it in the middle, remove the pulp, and then cut into pieces.

(2) Pour a large amount of water into the pot, add the duck meat, add half of the ginger slices, all the green onions, 15 grams of cooking wine and blanch the water. After boiling, take out the duck meat and remove the ginger and green onion.

(3) Return to the pot, pour in cooking oil, add ginger slices and sauté until fragrant, add duck meat and stir-fry for 10 minutes, add 5 grams of cooking wine every 3 minutes, and finally pour out the duck fat.

(4) Put all the winter melon, cooling and duck meat into the soup pot, add about 3000 ml of water, cover and bring to a boil, reduce to low heat and simmer for 3 hours.

(5) After the time is up, open the lid, add salt, mix well, turn off the heat and remove from the pot.

Tip: Do not peel the winter melon when making soup

The skin of the winter melon is better at reducing swelling and diluting water than the flesh of the winter melon, so do not remove it when making soup. After the soup is cooked, the winter melon skin will become crispy and the melon pulp will melt in your mouth. It is best to eat it with the skin for better results. In addition, if the wolfberry in Qingtuliang is boiled for too long, it will lose its nutrients. You should select it first and add it 15 minutes before seasoning.

Why do you need to blanch duck meat in cold water?

When you blanch duck meat in cold water, the protein in the duck meat coagulates slowly, and the fishy smell substance (blood water) in the duck meat is heated. , will slowly seep out and form foam on the water surface. If you add boiling water to the pot, the protein will quickly coagulate and seal on the surface of the duck meat. The blood inside the duck meat cannot seep out, and the fishy smell cannot be removed.