Winter Melon Duck Leg Soup
1.
Duck legs cleaned
2.
Chop into small pieces
3.
Rinse with clean water three or two times to soak out the blood inside
4.
Put the duck and ginger together in the electric stew pot, and decide how much cold water to put in according to the number of people eating
5.
Choose the "Electric Fire Soup" program of the electric cooker, which is defined as 4 hours, and the actual time is 2 hours; after the water is boiled, pour a little cooking wine to remove the fishy, the froth can be skimmed out at the same time, and the soup will be more refreshing
6.
Open the lid halfway to check the maturity of the duck meat, and cut the peeled winter melon into small pieces
7.
Add the duck leg soup, cover, simmer for about 10-15 minutes, sprinkle a little salt and chives before serving
8.
Let's make soup and drink
Tips:
Duck legs will be blanched in advance and the soup will be clearer. If you don’t blanch the water, skim off the foam after the water is boiled. I am lazy. There will be foam on the meat, which looks unsightly. The amount of winter melon is arbitrary, not too much. Put it in early, about 15 minutes before it is out of the pot; salt should not be put out early. Put it before it is out of the pot. It has salty taste and less intake, which is more healthy. Ordinary casserole can also make good soup.
