Winter Melon Duck Leg Soup

Name: Winter Melon Duck Leg Soup
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Winter melon; 2 pcs Duck leg; Some salt; 1 Angelica dahurica; 1 spoon Cooking Wine; 1 parsley; 1 small piece ginger; Some water

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Winter melon is cold in nature, sweet in taste, clearing away heat and producing body fluid, and has the effects of clearing heat and relieving summer heat; and duck meat has the effects of nourishing yin, clearing heat, replenishing blood and promoting water, clearing heat and strengthening spleen. The combination of the two is especially suitable for taking in early autumn.

Ingredients

1 piece Winter Melon
2 pcs Duck Leg
Some Salt
1 Angelica Dahurica
1 spoon Cooking Wine
1 Parsley
1 small piece Ginger
Some Water

Winter Melon Duck Leg Soup

1. Duck leg wash

2. Chop into small pieces

3. Put in a pot of cold water, pour the cooking wine, a slice of Angelica dahurica, and boil together

4. After the water boils, remove the duck meat

5. Boil water in the casserole in advance, put the duck meat in the casserole, add the sliced ginger and the blanched Angelica dahurica, cover, cook for about 30 minutes, until the meat is rotten

6. Peel the winter melon and wash it

7. Cut a good-sized piece

8. Put the pieces of winter melon in the pot and cook with the duck for 10 minutes, season with salt, then remove from the pot and sprinkle with coriander.

Tips:
1. After the duck is blanched, change the water to boil the soup. The soup is very refreshing. If you like thicker soup, you can boil the duck directly. After the water is boiled, just skim the foam;
2. There are very few seasonings, just put a few slices of ginger and a slice of Angelica dahurica. Angelica dahurica can be bought at the condiment department of supermarkets or drugstores. One slice is enough to suppress the fishy smell of duck meat.