Recipe#Chestnut, Wintermelon and Old Duck Soup#(Created on 26/10~2017)
Ingredients
- Duck Half side
- Winter melon 400g
- Millet seeds 12 pieces
- Onions, ginger, coriander Appropriate amount
- Salt Appropriate amount
- MSG Appropriate amount
- Pepper Appropriate amount
- Clear water 3~4 times the amount of duck
- Jujube 3 pieces
- Cooking wine Appropriate amount
Steps
1. Soak the duck meat in blood-removing water, wash it, filter out the water, and cut it into small pieces; peel the winter melon, wash it, and cut it into slices; remove the outer shell and inner skin of the chestnuts, and cut them into small pieces. Wash and set aside.
2. Prepare to wash the onion and ginger, cut the onion into hob pieces, and cut the ginger into slices.
3. Pour water into the pot, pour in duck meat blanching water, add onions, ginger, cooking wine, and pepper to remove odor.
4. Pick up the blanched duck pieces, clean them with hot water, pour them into a soup pot, fill them with water, add onions, ginger, cooking wine and jujubes, and cook over high heat Turn to low heat and simmer for 40 minutes.
5. Add chestnuts and bake for 5 minutes.
6. Pour in the winter melon, cook for another 15 minutes to mature, season with salt, MSG, and pepper.
7. Cook the ripe millet, winter melon and duck soup, pour it into a soup bowl, and add coriander, and it's ready.
Tips
- Suitable for the majority of people and suitable for consumption in the golden autumn.
