Duck meat is called "panacea" in "Records of Famous Doctors" and is a top-grade tonic. In traditional nourishing, it is believed that the old duck wins the tonic. Adding wax gourd and coix seed to soup can match meat and vegetables to achieve the effect of complementary nutrition. At the same time, the soup is mellow, the duck fat is Huang Liang, the old duck skin is waxy, and the meat rake is crisp and fresh. It is a traditional folk nourishing soup with high nutritional value. Old duck meat contains protein and fat.

The efficacy and function of duck meat;

1. Ducks eat mostly aquatic food, so their meat tastes sweet and cold, and enters the lung, stomach and kidney meridians, which has the effects of tonifying deficiency, nourishing yin of five internal organs, clearing away deficiency and heat, enriching blood and promoting blood circulation, nourishing stomach and promoting fluid production, relieving cough and self-alarm, eliminating snail stagnation, clearing heat and invigorating spleen, and debilitating edema. Treat physical weakness, physical weakness after illness, malnutrition and edema.

2. The drake is slightly cold and the hen is slightly warm. It is best to be old white and white black. Stewing the old fat duck with sea cucumber has a great nourishing effect, and the stewed duck juice is conducive to nourishing the yin of the five internal organs and wasting heat.

material

An old duck, 500-700g.

About 300g of wax gourd, coix seed 100g, a little white wine, ginger and garlic.

working methods

Wash the old duck and chop it.

Boil the water in the pot and put the duck in the boiling water.

Add a little white wine to remove the fishy smell.

Put the water into the casserole and add the washed coix seed.

Bring to a boil, then pour in the cooked duck pieces.

Then add ginger and garlic.

Wash the wax gourd and cut it into large pieces.

Stew the duck until it is 7-8 ripe, and add the wax gourd slices.

When it is completely cooked, remove the lid and add a little salt to taste. You can eat it after stewing.

Haiyan's kitchen notes:

1, duck meat has a strong fishy smell, so you should blanch it in advance to remove the fishy smell.

2. Adding liquor during blanching can obviously and thoroughly remove the fishy smell.

3. Coix seed takes a long time to stew, so it needs to be stewed first.

The main ingredient of the old duck soup is the old duck which is more than one year old. The ingredients can be sour radish, bamboo shoots, ham, wax gourd and barley. Different ingredients have different tastes and nutrition. Winter melon and coix seed soup is especially suitable for summer, and it tastes light and sweet. Wax gourd is easy to cook. Cook the old duck barley until it is almost cooked, and then put it in, wax gourd. Wax gourd with skin smells better, try it ~