Laoya Winter Melon Soup

Laoya Winter Melon Soup

1. Auxiliary ingredients are ready

2. Winter melon to remove flesh and seeds

3. Cut into large pieces, the skin is very nutritious and do not remove it. Of course, if you find it troublesome to eat, you can also peel off the skin.

4. Duck viscera, clean, wash and set aside

5. Chop into large pieces and blanch in boiling water

6. Bring to a boil and remove the foam on the soup

7. After removing the foam completely, continue to cook until the soup turns white

8. Take out the water and wash the grease, so that the soup looks cleaner and less oily

9. Choose a rice cooker or electric pressure cooker, or a boiling pot soup pot. After the duck meat is put in, pour in the water that has not had the duck meat, then add the ginger and green onions, and simmer slowly.

10. Stew until the chopsticks can be inserted roughly, that is, when the duck is eighth mature

11. Put in the winter melon cubes, a proper amount of salt, cook on medium heat until the winter melon is cooked and then turn off the heat

12. Sprinkle chopped green onion and serve in a bowl

13. Enjoy the delicious soup!

14. Finished picture

Tips:

Duck has a lot of fat, so if you want to make the soup look pure and less oily, the blanching and cleaning process will be more troublesome.