Winter Melon and Barley Soup
1.
The winter melon, duck leg, and barley are ready. The duck leg I used for the duck meat is not greasy and the soup is delicious.
2.
Winter melon is peeled off and cut into pieces. Duck legs are removed and the skin is chopped into small pieces for later use. Barley is soaked in advance, otherwise it is not easy to cook. Winter melon has a diuretic and swelling effect. It is also very suitable for summer eating, and it is low-fat and low-calorie to eat more without worrying. Gain weight.
3.
Put water in the pot, add ginger slices, star anise, bay leaves, then pour in a spoonful of cooking wine and a little light soy sauce, boil the duck meat, rinse it with water after removing it, and remove the surface foam. The meat will be the best if you boil the soup. Let it be blanched so that the cooked soup is clear
4.
Put the duck meat in a casserole and pour the soaked barley.
5.
Pour in scallion, ginger and seasonings, because duck meat has a bit of earthy smell, so add some seasonings to remove the fishy smell when boiling the soup.
6.
Pour in the right amount of water without adding salt, then bring to a boil, then turn to a low heat and simmer for about an hour.
7.
After an hour, pour the pieces of winter melon, add some salt to taste, and continue to cook for about 20 minutes.
8.
When the time is up, the duck meat will be soft and rotten, and the soup will be delicious. A pot of delicious winter melon and barley soup is ready.
9.
You can drink it in a bowl, it tastes delicious and refreshing, and not greasy
10.
The very delicious winter melon and old duck soup is ready
