Heat and Dampness Soup——winter Melon and Barley in Duck

Name: Heat and Dampness Soup——winter Melon and Barley in Duck
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Light duck; 300g Winter melon; 2 tbsp oil; 1/3 tablespoon salt

by puxin18

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Winter melon can clear heat and detoxify, barley has the functions of strengthening the spleen, removing dampness, whitening and reducing swelling, and duck meat has the effects of nourishing yin, nourishing the stomach, distilling water and reducing swelling, and drinking the three together into a soup will have a certain therapeutic effect. Drinking this soup in summer, the taste is sweet and fragrant. It not only has the effect of clearing heat and detoxification, relieving heat and dampness, but also has the effect of reducing weight and fat, whitening and removing acne. MMs often drink it with the therapeutic effect of nourishing and whitening. "

Ingredients

1/2 Light Duck
300g Winter Melon
2 tbsp Oil
1/3 tablespoon Salt

Heat and Dampness Soup——winter Melon and Barley in Duck

1. Rinse the light duck and remove the duck skin, chop it into chunks, blanch it in boiling water for 1 minute, pick up the drained water and set aside.

Heat and Dampness Soup——winter Melon and Barley in Duck recipe

2. Remove the seeds of wax gourd, wipe off the hoarfrost on the skin, wash and cut into pieces; soak the barley in water for 30 minutes.

3. Heat 2 tablespoons of oil, fry fragrant ginger slices, pour in duck meat and stir-fry for 1 minute until golden brown, and transfer to a casserole.

4. Pour 5 bowls of water into the pot, add the barley, winter melon and ginger slices and stir well.

5. Cover and boil over high heat, then change to low heat for about 1 hour until the soup is fragrant and the winter melon is soft and rotten.

6. Add 1/3 tablespoon of salt to taste and serve.

Tips:
1. The fat layer under the duck skin is thick, so the duck skin should be removed before cooking to avoid too much oil in the duck soup, which will make it greasy and difficult to eat.

2. The fishy smell of duck meat is heavy. You should first use water to remove bloody water and peculiar smell, and then stir-fry until golden brown to remove the remaining smell of duck meat.

3. When boiling the soup in a casserole, avoid overflowing the soup after boiling. You can scoop out the excess soup first, and then add it to the refill when the duck soup is reduced.

4. Barley, wax gourd and ducks are relatively cold and cool. Therefore, people with chronic illness, yin deficiency and fire, weak physique, and weak digestion should not eat more, and women should not drink it during menstruation.