What to stew with duck in summer

In summer, the weather is hot and dry, so many people get angry due to the high temperature. If you have a sore throat, do not use medicine unless necessary, as medicines usually have side effects on the human body. Try to use food to reduce heat, and duck meat is a good way to reduce heat, especially when made into old duck soup. But what kind of duck stew can better reduce internal heat in summer?

1. Lotus Leaf, Duck, and Winter Melon Soup

Duck meat can clear away heat and detoxify, nourish yin and moisten the intestines, promote diuresis and reduce swelling. It is very suitable for consumption in midsummer. It can not only eliminate summer heat, but also supplement nutrition for the human body. Lotus leaves are diuretic, clear away heat and dampness, and are a good medicine for relieving heat, relieving depression and stopping bleeding. This summer health-preserving soup adds lotus leaves, winter melon and duck meat to the soup, which enhances its effects of clearing away heat and relieving summer heat, cooling blood and promoting diuresis. It has a fresh and non-greasy taste, can clear away summer heat, and is nourishing and healthy.

Ingredients: 1 lotus leaf, 1 duck leg, 500 grams of winter melon. Appropriate amounts of scallion, ginger, cooking wine, salt, pepper and chicken essence.

Method: Prepare all the ingredients and soak the lotus leaves in clean water until soft. Wash the winter melon and duck meat, cut them into pieces, blanch the duck meat in boiling water and set aside. Turn off the heat and add cool water to the pot, put in lotus leaves, green onions, ginger, and then pour in the duck meat. Add cooking wine, cover and cook over high heat for 15 minutes. Then add the winter melon, bring to a boil again and turn off the heat. Put the inner pot into the outer pot, cover and simmer for 40 minutes. When the duck meat is cooked, take out the inner pot and place it on the fire. Add salt, pepper and chicken essence to enhance the flavor.

2. Barley, mung bean and old duck soup

It is best to add mung beans when making duck soup. Ducks live in water, so their meat is cool in nature and has the effect of clearing away heat and relieving summer heat. It is suitable for people who suffer from summer heat or have a sore throat. Mung beans also have the effect of relieving heat and clearing away summer heat, so mung bean and duck soup is an excellent tonic for summer. Adding coix seed, which can remove dampness, will have better health benefits.

Ingredients: 38 grams of coix seed, 38 grams of mung bean, 2 slices of tangerine peel, 1 old duck, 12 bowls of water, and appropriate amount of salt.

Method: Remove the internal organs of the old duck, cut in half, cut off the duck tail, wash and blanch. Soften the tangerine peel with water and scrape out the pulp. Wash other materials. Boil the water, put various ingredients into the pot, cook over high heat for 20 minutes, then simmer over low heat for 2 hours, add salt to taste and it is ready to drink. Melt the lard in a pot and heat it up, sauté the ginger, scallions and peppercorns, add the duck pieces and stir-fry. When the water in the pot dries up, add the cooking wine, then add the pickled radish and stir-fry until fragrant. Add enough water to cover the duck into a stew pot, bring to a boil over high heat, skim off the foam, transfer to a casserole, and simmer over low heat for about 80 minutes until the duck meat is cooked through and soft. Season with chicken stock, MSG, and pepper before serving.

Ingredients suitable for stewing soup with old duck include mung beans and winter melon, as well as common radish, kelp, old cucumber, sea cucumber, etc. Remember to make more duck soup in the summer.