White gourd and duck soup(dong gua ya rou tang )

White gourd and duck soup

Introduction:

Production steps:

Step 1: one duck leg with 500g wax gourd

Step 2: peel the duck leg and cut it into pieces. Bring the water to a boil and pour in cooking wine. Put in the duck pieces and turn off the fire for about half a minute

Step 3: wash the duck pieces with cold water; wash the white gourd with Nang, peel and cut into pieces; cut ginger into thin slices, and wash the mung bean

Step 4: pour 3 / 4 of cold water into the casserole and add the duck

Step 5: add ginger slices and mung beans

Step 6: add another tablespoon of vinegar

Step 7: pour in the wax gourd after 20 minutes and cook for about half an hour

Step 8: add a small spoon of salt (depending on your taste)

Materials required:

Wax gourd: 500g

Duck leg: one

Mung bean: a handful

Ginger: right amount

Vinegar: a teaspoon

Cooking wine: 1 tablespoon

Salt: one teaspoon

Note: wax gourd should not be too soft, rotten duck must be washed with boiling water and cold water to get rid of fishy smell and blood. Bone soup pot with vinegar can dissolve calcium, phosphorus, iron and other minerals, which is conducive to absorption and higher nutritional value

Production difficulty: ordinary

Technology: pot

Production time: one hour

Taste: light

Chinese PinYin : Dong Gua Ya Rou Tang