Winter Melon, Barley and Shelduck Soup

Overview

The ducks raised by relatives were brought to us to eat, and they said the soup was delicious. Indeed, although this duck is relatively thin and not as fat as the ducks sold in the market, the soup is very fresh and the meat is not bad.

Tags

• soups
• home cooking
• barley
• cooking wine
• shelduck
• winter melon
• yao zhu
• ginger
• salt

Ingredients

Steps

1. 1 Wash the scallops and soak them in a little warm water and a tablespoon of cooking wine for at least half an hour. If there are no scallops, you can leave it out, it will be more fresh.

   

2. 2 The barley is also washed and soaked in water for half an hour.

   

3. 3 Peel the winter melon and cut into two pieces as thick as mahjong. The winter melon soup I drank in Guangdong was the kind of black-skinned winter melon that was not peeled, but it was not available here. The skin of the green-skinned winter melon I bought today was too hard, so I had to peel it.

   

4. 4 Place duck pieces in cold water and blanch.

   

5. 5 First put the scallops, barley and ginger slices in the rice cooker, add 5 bowls of water and start cooking first.

   

6. 6 Cook the duck until there is no obvious increase in foam, then remove it and rinse with hot water.

   

7. 7 Place the duck into the rice cooker.

   

8. 8 Add the winter melon.

   

9. 9 Add a small spoonful of salt half an hour before the end of cooking the soup, mix well, and continue to cook until the end.