Winter Melon and Duck Leg Soup

Overview

Winter melon is cold in nature and sweet in taste, clears away heat and promotes body fluids, and has the effect of clearing away heat and relieving summer heat; while duck meat has the effects of nourishing yin, clearing away heat, nourishing blood and promoting water circulation, clearing away heat and strengthening the spleen. The combination of the two is especially suitable for consumption in summer.

Tags

• soups
• home cooking
• soup
• old man
• summer recipes
• lunch
• dinner
• angelica dahurica
• cooking wine
• coriander
• winter melon
• duck legs
• salt

Ingredients

Steps

1. 1 Wash duck legs

   

2. 2 Chop into small pieces

   

3. 3 Put in a pot of cold water, pour in about 10 grams of cooking wine and a piece of Angelica dahurica, and bring to a boil

   

4. 4 After the water boils, take out the duck meat

   

5. 5 Put the water in the casserole, put the duck meat into the casserole, add the ginger slices and the slices of white angelica that were blanched

   

6. 6 Cover and cook for about 30 minutes, until the meat is tender

   

7. 7 When cooking duck meat, wash and peel the winter melon

   

8. 8 Put the winter melon cubes into the pot and cook with the duck meat for 10 minutes, season with salt, then remove from the pot and sprinkle with coriander

   

9. 9 Enjoy