Stewed Muscovy Duck with Winter Melon and Barley (Soup for Relieving Heat and Removing Dampness)

Overview

This old duck soup made with duck meat, barley, and winter melon as the main ingredients has certain effects of relieving heat, reducing internal heat, and removing dampness, and is more suitable for consumption in summer. The ingredients are simple and it doesn't take long to make a delicious old duck soup.

Tags

• soups
• home cooking
• adenophora
• barley
• candied dates
• chenpi
• corn
• lentils
• old muscovy duck
• polygonatum odoratum
• winter melon

Ingredients

Steps

1. 1 Main ingredients (please ask the boss to chop the duck meat into large pieces)

2. 2 Soak the ingredients for half an hour.

3. 3 Remove the fat and skin from the duck meat and blanch it in water (remove the fat and skin to make the soup as clear as you like)

4. 4 Rinse well with clean water.

5. 5 Put all the cleaned ingredients into the pot and add appropriate amount of water.

6. 6 Cover and bring to a boil over high heat.

7. 7 Remove the seeds from the winter melon and wash the rind with water (the rind has a diuretic and cooling effect)

8. 8 Cut the winter melon into large pieces and cut the corn into sections and set aside.

9. 9 After the soup boils, remove the floating objects.

10. 10 Then add winter melon and corn and simmer over high heat for 20 minutes, then reduce to low heat and simmer for 50 minutes (an electric soup pot will save trouble and adjust the time to 0k)

11. 11 After more than an hour, add an appropriate amount of salt to the soup to taste (the lentils have not been soaked for a short time, so the beans are not soft yet, so it is okay. The main thing is to remove the moisture)

12. 12 Finished product. The dehumidifying and heat-relieving soup is delicious! It’s great to have a bowl on a hot day!