Steps to cook duck stewed with winter melon and lotus leaves

Winter melon and lotus leaf stewed duck: Slice the winter melon, chop the duck into pieces, put the duck into a wok and cook it with Huadiao wine, then put the cooked duck, winter melon, lotus leaf, and tangerine peel into the Aiduobang fire-free reheating pot and add water to cover the duck. Steamed winter melon and ham: Cut the winter melon into pieces, sandwich the ham in the winter melon, and put it on the dish plate that comes with the Aiduobang fire-free reheating pot, sprinkle a small amount of salt and broth evenly, hold the dish plate with a multi-function spoon, and put it into the Aiduobang fire-free reheating pot at the same time. In this way, the bottom of the pot is winter melon and lotus leaf duck, and the top is winter melon and steamed ham. They love each other so harmoniously. Cover the inner lid, boil for about 5 minutes, turn off the heat, immediately put the inner pot into the heat-insulating outer pot, cover the heat-insulating outer pot lid, and then connect the heat-insulating outer pot buckle clip with the inner pot buckle ear to fasten it, maintain a good continuous cooking function, let the food continue to cook for 10-20 minutes before opening the lid and eating.

Winter melon lotus leaf stewed duck

400g duck

100g winter melon

15g lotus leaf

7g tangerine peel

50g ham

100g winter melon

50g green beans

15g Huadiao wine

6 grams of salt

Appropriate amount of soup stock

Winter melon lotus leaf duck stew method/steps

Clean the duck and cut into pieces.

Remove the pulp from the winter melon and slice it.

Wash the lotus leaves and cut them into sections.

Heat the wok, put the duck in and fry until it turns white.

Immediately pour in Huadiao wine and cook for a while, then serve and set aside.

Cut the ham into 5mm slices.

Cut the winter melon into 5mm thin slices.

Place the ham in the winter melon.

Put the cooked duck in Huadiao wine into the inner pot of Aidobang no-fire cooking pot.

Add winter melon, lotus leaves and tangerine peel as well.

Add water to cover the duck, cover the inner lid, bring to a boil for about 5 minutes, and turn off the heat.

Place the winter melon and ham in the dish that comes with the Aidobang no-fire cooking pot, and sprinkle a small amount of salt and broth evenly.

Cover the dish with a multi-purpose spoon and put it into the Aidobang no-fire steamer. Turn off the heat after boiling, put it into the outer pot and seal it. Remove the lid after 10-20 minutes and it is ready to eat.

Put the inner pot into the heat-insulating outer pot immediately, cover the heat-insulating outer pot with the lid, and then fasten the clips of the heat-insulating outer pot with the buckle ears of the inner pot to maintain a good continuous cooking function. Let the food continue to cook for 10-20 minutes before removing the lid and eating.

Remove from the pan.