Winter Melon and Barley in Pot Muscovy Duck (relieving Heat and Moisture Soup)
1.
Main ingredients (please ask the boss to chop the duck into big pieces)
2.
Soak the accessories for half an hour.
3.
Remove the fatty oil and blanch the duck meat and remove it (the soup will be clear to everyone’s preference if the fatty skin is removed)
4.
Rinse with clean water.
5.
Put all the cleaned ingredients into the pot and add an appropriate amount of water.
6.
Put the lid on and bring it to a boil.
7.
Remove the seeds of wax gourd and wash the skin with water (wheat gourd skin has a diuretic and heat-reducing effect)
8.
Cut the winter melon into large pieces and cut the corn into sections for later use.
9.
After the soup is opened, remove the float.
10.
Then add winter melon and corn and cook on high heat for 20 minutes, then turn to low heat and cook for 50 minutes (electric soup pot will save trouble and adjust the time to 0k)
11.
After more than an hour, the soup is ready to add some salt to taste (the lentils are not soaked for a short time, the beans are not soft, there is no problem, mainly to remove moisture)
12.
Finished product. The soup is delicious! It's great to have a bowl on a hot day!
