WINTER MELON DUCK SOUP
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WINTER MELON DUCK SOUP
  • 1
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Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings
4people
Servings
4people
Ingredients/配料
Servings: people
Units:
Ingredients/配料
Servings: people
Units:
Preparation/方法
  1. Rinse raw pearl barley; Soak it in water for 3 hours; Remove and drain it.
  2. Rinse dried tangerine peel; Soak it in water for 3 hours; Remove it; Gently scrape off any white pith.
  3. Rinse and drain ginger; Slice an half of the ginger; Peel and slice the remaining.
  4. Soak dried lotus leaf in water for 30 minutes; Remove and drain it.
  5. Rinse pitted dried red dates under running water; Put them in a bowl; Fill the bowl with water; Add 1 tsp salt into the water; Leave it for 15 minutes; Remove them; Rinse them under running water again; Drain them.
  6. Rinse winter melon under running water; Scrape out the seeds; Cut it into chunks.
  7. Rinse a duck under running water; Discard any innards and any lumps of fat from the duck’s cavity; Remove any feather with a pair of tweezers; Rinse it under running water again; Drain it; Cut it into pieces.
  8. Rinse Chinese Jinhua ham under running water; Pat-dry them with kitchen paper.
  9. Rinse pork shank under running water; Pat-dry them with kitchen paper; Cut it into chunks.
  10. Add 2 tbsp oil to a pan; Heat it over a high heat; Turn to a low heat; Arrange the duck into the pan; Pan-fry the duck over a low heat till fragrant; Set the duck aside; Turn off the heat.
  11. Fill a deep pan with water; Add the unpeeled ginger; Bring to the boil over a high heat; Scald the pork shank all over in a colander with the boiling ginger water for 2 minutes; Immediately remove it and rinse it under running water till cool; Drain it; Scald the duck all over in the colander with the boiling ginger water for 1 minute; Immediately remove it and drain it; Scald the Chinese Jinhua ham all over in the colander with the boiling ginger water for 10 minutes; Immediately remove it and rinse it under running water till cool; Drain it; Turn off the heat.
  12. Fill a stockpot with 3L water; Add the duck, the Chinese Jinhua ham, the pork shank, the raw peal barley, the dried lotus leaf, the dried tangerine peel, the red dates and the remaining ginger; Bring to the boil over a high heat; Scoop scum off with a perforated skimmer; Turn to a medium heat; Cook it over a medium heat for 30 minutes; Turn to a low heat; Cover the pot with its lid; Cook it over a low heat for 3 hours; Add the winter melon; Bring to the boil over a high heat; Turn to a medium heat; Cook it over a medium heat for 30 minutes; Scoop scum off with the skimmer; Stir seasonings into the soup; Turn off the heat; Arrange it in a serving bowl.
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