Chinese Food
Duck leg soup with white gourd
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The duck in autumn is not only fresh, tender, plump and nutritious, but also has the functions of nourishing the Yang of five internal organs, clearing the heat of fatigue, nourishing blood and water, nourishing the stomach and promoting the body fluid. It is very suitable for dry autumn drinking. -
Cooking ingredients
Cooking Steps
Step1:Clean duck legs and remove excess grease. Cut into small pieces with a knife.
Step2:Wash ginger and slice. Wash scallion and cut into sections.
Step3:When firing, put the duck into the pot and stir fry it without oil.
Step4:After the surface changes color, put in ginger and scallion. Pour in two spoonfuls of cooking wine and stir fry for about two minutes. Turn off the heat.
Step5:Peel the melon, remove the seeds, wash it and cut it into pieces.
Step6:Dangshen should be cleaned and cut short.
Step7:Soak the mushrooms in advance. Wash them and drain them. The red dates should be washed and seeded. The wolfberry should be cleaned.
Step8:Put all the materials into the pot. Add warm water that has not been used.
Step9:Put it into the steaming oven. Select the pure steaming mode. Steam at 110 ℃ for 1 hour and 10 minutes.
Step10:Add some salt to taste after it's out of the oven. Then put it into a bowl and drink it.
Cooking tips:1. Stir fry the duck first, then boil the soup. The oil in the soup is less. It's not so greasy. 2. If it is cooked directly on the gas stove, the wax gourd can be put in the back and boiled until transparent. There are skills in making delicious dishes.
