Stewed duck with white gourd and coix rice

1

Wash the naked duck and remove the skin, chop it into pieces, place it in boiling water and blanch it for 1 minute, pick up and drain it for later use.

2

Remove the seeds of the wax gourd, wipe off the white frost on the melon skin, wash and cut into pieces; soak the coix seeds in clear water for 30 minutes.

3

Heat 2 tablespoons of oil, saute the ginger slices until fragrant, add the duck meat and saute for 1 minute until golden brown, and serve in a casserole.

4

Pour 5 bowls of clear water into the pan, add in coix seed, wax gourd and ginger slices, and stir well.

5

Cover and boil over high heat, and simmer over low heat for about 1 hour until the soup is fragrant and the wax gourd is soft and rotten.

6

Add 1/3 tablespoon salt to taste and serve in a bowl.

1. The fat layer under the skin of the duck is thick. The duck skin should be removed and used for cooking to avoid too much oil in the duck soup, which will be greasy and difficult to eat.
2. Duck meat has a strong fishy smell. Water should be flown to remove the blood and peculiar smell, and then stir-fry until golden brown to remove the remaining fishy smell of duck meat.
3. When using a casserole to make soup, avoid overflowing after boiling. You can scoop out excess soup first and add it to the pot when the duck soup is reduced.
4. Coix seed, wax gourd and duck are all relatively cold and cool things. Therefore, people with chronic illness, yin deficiency and strong fire, weak physique, and weak digestion should not eat more, and women should not drink it during menstruation.