1. Wash the ingredients, cut the winter melon into pieces, and cut the old duck into pieces.
2. Pour cold water into a cold pan, add 2 slices of ginger, cooking wine, and duck meat to a boil for 3 minutes to remove bloody foam.
3. Remove and clean for later use.
4. Take a small mouthful of a large casserole, add duck meat, barley rice, white tuckahoe, corn silk, ginger slices, red dates, and pour 10-15 cm of cold water over the ingredients. Turn the high heat to a low heat and simmer for one hour. Add the winter melon and continue to simmer for 20 minutes. Turn off the heat, add salt, chicken essence, and chopped green onion to taste.
5. Finished product.
6. Finished product.
7. Finished product.
8. Finished product.
Tips:1. The soup cooked in a small-mouth large casserole is more delicious, and it is not easy to overflow during the stewing process, and can be replaced with a wide-mouth casserole when serving.
2. Add the amount of salt according to your taste.
3. This is a particularly good antidampness soup.
Buy on JD
Buy on Amazon