Winter Melon and Barley Soup

Winter Melon and Barley Soup

1. The old duck removes its buttocks and internal organs, and removes the skin of the duck's neck to remove lymphatic and other tissues, then wash it and chop it into large pieces. The winter melon is peeled and cut into thin pieces, and then the barley is soaked in advance;

2. Put the duck pieces into the water in a cold pot, then add ginger, star anise, bay leaves, and then pour a spoonful of cooking wine. After the high heat boils, continue to blanch the water for about 3 minutes, then skim the surface foam and remove the duck pieces;

3. Put the fished duck legs directly into the inner pot of the rice cooker;

4. Followed by barley, ginger slices, 2 bay leaves, 2 star anise, 4 small tangerine peels, 1 spoon of cooking wine;

5. Then add enough water, but not exceed the highest mark;

6. Then select the soup function, click to start boiling the soup, and simmer for about 1 hour. If it is a casserole, boil it on high heat and then simmer on medium and low heat;

7. After 1 hour, pour the pieces of winter melon, add some salt to taste, and continue to cook for about 20 minutes until the winter melon is soft and rotten;

8. A pot of refreshing and delicious winter melon and barley soup is ready;

Tips:

1. In addition to half duck, you can also use only old duck legs, etc. It is also good for non-greasy soup;
2. It is recommended to blanch the soup, so that the boiled soup will look refreshing and not greasy;
3. The thickness of winter melon is related to the time it takes to cook until it is soft and rotten. You can adjust it accordingly, but don't cook it for too long, as the winter melon is too rotten to form;