Barley Rice Clay Pot Winter Melon Duck Soup

Name: Barley Rice Clay Pot Winter Melon Duck Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3000g Winter melon; 1000g duck; Some Barley; Some Cishi; Some sea salt; Some Fine salt; a little Thirteen incense; a little pepper

by Blue southern hemisphere

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I planted the winter melon by myself, and I harvested it in March. Because the quantity is relatively large, although I gave a lot of it to my friends, I still have some left for storage until now. This winter melon should be the largest. In fact, if it is not supported by the shelf, it can no longer grow. When boiling this soup, it took only a quarter of the winter melon to cut, and about half the amount of duck, and barley and ginseng. The ingredients are simple and delicious. "

Ingredients

3000g Winter Melon
1000g Duck
Some Barley
Some Cishi
Some Sea Salt
Some Fine Salt
a little Thirteen Incense
a little Pepper

Barley Rice Clay Pot Winter Melon Duck Soup

1. Prepare the ingredients: winter melon, duck (chopped in advance with fine salt and pickled with thirteen spices), barley, and ginseng.

Barley Rice Clay Pot Winter Melon Duck Soup recipe

2. Put the marinated duck in a pot of cold water and boil for a while, and use a grease trap to remove the foam.

3. Then rinse with cold water and set aside.

4. Winter melon only needs to wash the skin, remove the flesh and cut into large pieces. Barley and Gorgon are slightly soaked.

5. .Put the blanched duck, barley and ginseng into the pressure cooker, pour an appropriate amount of water, cover the pot and boil on high heat for about 20 minutes.

6. Turn off the heat for about half an hour and then open the lid, and use a grease trap to remove the oil floating on it.

7. Add the cut winter melon cubes, cover the pot and boil on high heat for about 15 minutes.

8. Turn off the heat and open the lid, add appropriate amount of sea salt and pepper.

9. This time, you don't need to cover the pot, just bring it to a boil for a while.

Tips:
1. This is Cantonese soup. This kind of cooking method does not need to peel the winter melon. 2. Ginger was originally intended to be used, but it was not used if it was not available at home. 3 The usage of barley and ginseng is according to personal needs.