Name: Winter Melon and Scallop Lao Duck Soup
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 800g duck; 20g Dried scallops; 60g Lotus root; 60g Winter melon; 5g Wolfberry; 6g ginger; 2g star anise; 6g Cooking Wine; 1g pepper; 3g parsley

Winter Melon and Scallop Lao Duck Soup

by Soft blue crystal

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Due to the hot and rainy summer climate, the heat and humidity can often make people’s spleen and stomach trapped and loss of appetite. Therefore, it is necessary to use diet to adjust tonic, increase the intake of nutrients, and achieve the purpose of eliminating heat and fatigue. Nutrients should be based on light, nourishing yin foods, that is, "clearing tonic". The old duck is a good product for the clearing and tonic of the summer. It is not only rich in nutrients, but also because of its long-term life in the water, it has a cooler sex.
Adding lotus root, winter melon and other vegetable soups to the old duck stew can not only complement the nutrition with meat and vegetables, but also replenish deficiency, relieve heat and nourish the sun. It is a good summer tonic.
Adding scallops is more fresh and fresh, so that the soup is healthier, without the need for MSG! Lycium barbarum contains a variety of amino acids, and contains special nutrients such as betaine, zeaxanthin, and berry red, so that it has a very good health effect. Put some when stewing the soup, it is both good-looking and nutritious.

Winter Melon and Scallop Lao Duck Soup

1. Rinse the dried scallops and soak them in water for 20 minutes, add ginger slices and cooking wine.

Winter Melon and Scallop Lao Duck Soup recipe

2. Steam in the pot for half an hour and set aside.

3. The duck's internal organs are removed, and the blood is washed with running water.

4. Add water to the pot, put the duck under cold water in the pot, add the pepper, star anise, and ginger slices at the same time, and cook until the water boils.

5. Wash the floating foam on the duck with warm water, boil the water in the cast iron pot, put the duck and the diced lotus root, and put two slices of ginger.

6. Add the diced winter melon.

7. Bring the water to a boil on high heat, turn to low heat, cover the pot, and simmer for 50 minutes.

8. After 40 minutes, add the soaked scallops and simmer for another 15 minutes.

9. Finally, add the soaked wolfberry and continue to simmer for 5 minutes.

10. Sprinkle with coriander at the end.

Tips:
1. The duck should tear off the membrane of the abdominal cavity and wash the blood inside.
2. The duck neck will become stiff after flying over the water and will not be able to be pressed down. If the soup pot is not big enough, the duck neck can be cut off.
3. Do not soak the wolfberry for too long, otherwise it will fade and it will not look good in the soup.