How to make winter melon, barley and duck leg stew

If women often eat coix seeds, it is good for their skin. So if we use coix seeds to make winter melon and coix seed duck leg soup, it will definitely taste better.

Winter melon, barley and duck leg stew ingredients

raw material:

Winter melon with skin: 500 grams, duck legs: 2 pieces, coix seed: 50 grams, fresh ginger, rice wine each 10 grams, tangerine peel: 2 grams.

Steps/Methods of stewing duck legs with winter melon and barley

Soak the coix seeds in clean water in advance.

Grind fresh ginger into paste and add it to fermented rice to make ginger wine.

Cut the winter melon with skin into large pieces. Chop the duck legs into pieces as well.

Add a small amount of oil to the pan, add the duck meat after the oil is hot, and fry until the duck meat changes color and both sides turn slightly yellow, then add ginger wine, and set aside. Because the duck meat itself will produce oil, do not add too much oil.

Take a soup pot, put all the ingredients in, and then add appropriate amount of boiling water.

Bring to a boil over high heat, then reduce to low heat and simmer until ingredients are cooked through (about 40 minutes), add salt to taste, and serve.

Precautions

TIPS:

1. Because the soup is cooked over a long fire, it is better to choose older winter melon and cut it into large pieces.

2. If you use oil-absorbing paper, there will be less oil in the soup.