Winter Melon and Barley Soup
1.
Prepare the ingredients, remove the neck, feet and buttocks of the old duck, wash them, remove the excess grease, and chop them into large pieces.
2.
The barley is soaked in water for 1 hour in advance.
3.
Wash the orange peel, soak for a while, and then scrape off the flesh.
4.
Put the old duck meat in a pot, add water to boil, boil it in boiling water for 1 minute;
5.
Then pick up the drained water and set aside. (Duck meat has a strong fishy smell, which can remove blood and peculiar smells to prevent the soup from becoming turbid.)
6.
Heat 2 tablespoons of oil, put the duck meat in the pan, add two or three slices of ginger, and fry the water in the duck to remove the remaining mutton smell.
7.
Put the duck meat, tangerine peel, barley and ginger slices into the soup pot; add about 2 liters of water, boil on high heat and turn to low heat for 1 hour.
8.
Wipe off the hoar frost on the melon skin, remove the seeds, wash and cut into pieces.
9.
After 1 hour, add winter melon and continue boiling for half an hour.
10.
Just add some salt and a little pepper to taste before turning off the heat.
Tips:
Barley, wax gourd, and ducks are relatively cold and cool, so people who are chronically ill, those with yin deficiency and fire, those with weak physique, and those with weak digestion are not advised to eat more, and women should not drink them during menstrual periods. ~
