Ingredients: duck, half melon, 300g, barley, 50g.
Spread ginger slices, salt, water.
1. Wash the duck, peel it, chop it into pieces, blanch it in boiling water 1 min, and drain it.
2. Remove the seeds from the melon, wipe off the frost on the melon skin, wash and cut into pieces; Soak Coicis Semen in clear water for 30 minutes.
3. Heat 2 tbsp oil, stir-fry ginger slices, stir-fry duck meat 1 min until golden brown, and put in a casserole.
4. Pour 5 bowls of water into the pot, and pour in the coix seed, wax gourd and ginger slices and mix well.
5. Cover with high fire and bring to a boil, and change to low fire 1 hour or so until the soup is fragrant and the wax gourd is soft and rotten.
6. Add 1/3 tablespoons of salt to taste and serve in a bowl.
Tip:
1, duck subcutaneous fat layer is thick, duck skin should be removed before cooking, so as to avoid too much oil in duck soup, which will be greasy and difficult to eat.
2. The fishy smell of duck meat is heavy. First, fly water to remove blood and odor, and then stir-fry until golden brown, so as to remove the remaining fishy smell of duck meat.
3. When using casserole to cook soup, avoid the soup from overflowing after boiling. You can scoop out the excess soup first, and then add it when the duck soup is reduced.
4. Coix seed, wax gourd and duck are all cold things, so people who have been ill for a long time, those who have a strong fire due to yin deficiency, those who are physically weak and have weak digestion should not eat more, and women should not drink during menstruation.