Spare ingredients: half old duck, 80g coix seed, wax gourd 1, 2 parsley, ginger1;

Production process: step 1, chop half a duck, soak it in clean water for 30 minutes, take it out and rinse it, control the water, and soak it in water for a while in advance;

Step 2, cut ginger into pieces, clean 2 parsley, cut into sections, heat the wok on fire, add a little cooking oil, put the duck in the wok and stir-fry for a while with low fire;

Step 3: Press the duck meat with a spatula to squeeze out the grease, and then dump the excess grease. When the duck changes color, add ginger and stir-fry with low fire;

Step 4, add warm water without duck meat to the pot, put the soaked Coix seed into the pot and start cooking together. In this process, a piece of wax gourd is peeled and cut into small pieces;

Step five, stew the duck for about 50 minutes. At this time, if you see oil slick on the surface, you need to skim it. Put the wax gourd in the pot and continue to cook for about half an hour. Then turn off the heat, add some salt and pepper to taste and sprinkle with coriander.

Bian Xiao concluded that both wax gourd and duck meat can moisten dryness and reduce internal heat. It is a very good choice to make soup together, and the taste and value of soup can be improved. If you want to keep the stewed duck from fishy, you just have to master the tricks. Duck meat is firm and delicious, and can stand all kinds of cooking. It is highly recommended that you learn various ways of duck meat and let your family enjoy delicious food in different ways. This wax gourd

Cooking skills:

1, it is wrong to stew duck soup and blanch it to remove fishy smell, otherwise it will easily make duck meat greasy. Mastering these 1 tips is to stir-fry the duck in the pot and force out the excess oil, which can remove the fishy smell well and avoid the duck soup from being too greasy, and the overall taste will be good;

2. Duck meat is soaked in clear water in advance to remove blood and other impurities, so that duck meat tastes cleaner and more hygienic. Because duck meat is cold, remember to put some ginger to neutralize it, and ginger has a good deodorization effect;

3, stewed duck soup, the oil must be clean, otherwise the duck soup tastes greasy, and the stew should be filled with water at one time to avoid adding water halfway. After stewing the soup, add salt to avoid protein condensation of duck meat, which is not easy to stew.