Winter Melon and Old Duck Soup
Overview
Go into the kitchen for three days, wash your hands and make soup. This is from the Tang Dynasty poet Wang Jian. The few strokes in the poem vividly describe the uneasiness of being a new wife. But I stubbornly adhere to my own understanding that washing hands and making soup should also be a kind of happiness. Even if we don’t know how to cook, we can still spend some time making a pot of delicious soup for our family. To this day, I still like to use a casserole and make soup over an open fire, because I like the smell of fireworks when making soup. At the end of "A Bite of China Season 2: Family Biography", we talked about Guangdong's Laohuo soup, including a dish of old duck stewed with lotus leaves and winter melon. It was planned early in the morning that tonight’s family gathering would be about decoding this soup. Unfortunately, I couldn’t find fresh lotus leaves in the market today. But in fact, just using winter melon and duck, after several hours of slow simmering, the soup is rich and sweet. This is also one of the common soups in summer in our Chaoshan area. It can strengthen the spleen, reduce dampness, and dispel summer heat.
Tags
Ingredients
Steps
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Clean the duck, chop it into pieces and clean it.
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Put the duck meat into the pot, add enough water to cover the duck meat, and bring to a boil over high heat.
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Remove the duck meat and drain.
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Take a casserole, add enough water (about 3 liters), bring to a boil over high heat; add the duck meat and bring to the boil again, reduce to low heat and simmer for 2 hours.
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Peel the winter melon and cut into small pieces.
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Turn the duck soup in "Step 5" to high heat and add the winter melon.
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Bring to the boil again, turn to medium-low heat and simmer for a while. When the winter melon is slightly translucent, add salt to taste.
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Turn off the heat and serve in a bowl.
