Winter Melon, Barley and Duck Soup

Overview

Duck meat + winter melon: relieve heat and remove dampness. Duck meat + barley: nourish the stomach and replenish blood. Moreover, duck meat and barley are suitable for people with weak constitution, so this is a very homely soup. Not only winter melon and barley, but also a special condiment: tangerine peel, which adds a light fragrance to the originally refreshing bowl of soup.

Tags

• soups
• common dishes
• soup
• old man
• lunch
• barley
• chenpi
• cooking wine
• msg
• winter melon
• duck legs
• ginger
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 First wash the barley and tangerine peel and soak them for later use. Chop two pieces of ginger and add a tablespoon of cooking wine to make ginger wine and set aside.

   

3. 3 Cut the winter melon into thicker slices and set aside.

   

4. 4 Chop the duck legs into pieces, add cooking wine and ginger slices, blanch them, remove and rinse.

   

5. 5 Heat up a little oil in a wok, add duck pieces and fry until slightly browned (if the oil splashes heavily, use the pot lid to cover it to avoid burns).

   

6. 6 Pour in the ginger wine juice and cover the pot immediately. (Suddenly pouring cold ginger wine juice into a hot pot will cause the oil to splatter.) Shake the pot. After the pot calms down slightly, take out the duck meat.

   

7. 7 Put the duck pieces into a soup pot or casserole, add enough water, bring to a boil over high heat, then reduce to low heat and simmer for 1-1.5 hours.

   

8. 8 Peel off the soaked tangerine peel and put it into the soup pot.

   

9. 9 At the same time, add the soaked barley and continue to simmer over low heat for 15-20 minutes.

   

10. 10 Add the winter melon, simmer until the winter melon is cooked, add salt and MSG to taste.