1. Cut the duck into small pieces, put it in boiling water and blanch for a few minutes together with the ginger slices, then rinse with cold water to remove the foam for later use; peel and remove the flesh of winter melon, and cut into thick slices.
2. Put an appropriate amount of water in the casserole, and put the prepared duck and ginger slices in cold water after the fire is turned on.
3. After the high fire is boiled, turn to low heat and cook slowly. Duck is very rich in fat, so use the special absorbent paper for the kitchen to put it on the surface of the soup to absorb the fat and impurities.
4. Wash the auxiliary materials, this step is easy to be overlooked, everyone must pay attention! Put the clean auxiliary materials into a casserole and cook for about one hour, avoiding air leakage when opening the lid. When the time comes, add the winter melon, turn to high heat and bring to a boil, cover again and cook for 20 minutes.
Tips:In winter, you can replace lotus seeds and lilies with American ginseng slices and goji berries and other nourishing supplementary materials; winter melon can also be boiled with duck at the same time. It is best not to peel it to keep the shape of winter melon.
