Lao Ya Winter Melon Soup
Overview
The fatty acids in duck meat have a low melting point and are easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction. Winter melon has a sweet and bland taste and slightly cold nature. It has the functions of clearing away heat and detoxifying, diuresis and eliminating phlegm, relieving irritability and quenching thirst, removing dampness and relieving heat. It is used for dysuria, lung abscess, cough and asthma, liver cirrhosis and ascites, diuresis and swelling, and high blood pressure. In summer, when dampness and heat mix, the body's metabolism speeds up and energy consumption is large. It is necessary to prevent heatstroke, dampness and dryness at the same time. Drinking winter melon and old duck soup can, on the one hand, supplement high-quality protein and provide energy to the body, and on the other hand, it can relieve summer heat.
Tags
Ingredients
Steps
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Half an old duck, washed and chopped into pieces.
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Put the duck pieces into the pot under cold water, add 3 slices of ginger and a spoonful of cooking wine. Bring to a boil, skim off the floating foam and fish it out.
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Use hot water to wash off the foam on the duck pieces.
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Add 1000 ml of water to the pressure cooker, add blanched duck cubes, ginger slices, and green onion segments. Cook for 15 minutes after the pot is steamed.
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Take a wok, add an appropriate amount of original soup, duck cubes, and winter melon cubes, cook for 5 minutes, and add an appropriate amount of salt and white pepper. Cook for another 2 minutes and remove.
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Sprinkle some chives and a delicious bowl of old duck and winter melon soup is ready.
