Duck porridge with scallops and mushrooms

Duck porridge with scallops and mushrooms

Introduction:

"Scallops, mushrooms and duck are a perfect match. This porridge is so fresh and sweet that it took three bowls to stop. Great. The water duck (clam duck) is slightly cold. It has the functions of Tonifying the middle and replenishing qi, eliminating food and stomach, promoting diuresis, detumescence and detoxification. It has a good therapeutic effect on anorexia. The meat taste of water duck is fresh and sweet with less fat. It's tonic but not dry, so it's very suitable for making porridge and stew in summer

Production steps:

Step 1: soak Lentinus edodes and scallops, shred Lentinus edodes, chop green onion and coriander.

Step 2: cut the clam duck, duck gizzard and duck liver into small pieces, add salt, pepper, cooking wine and raw powder, mix well and marinate for 20 minutes.

Step 3: put scallops with water and rice in the pot, add two pieces of ginger and water, bring to a boil over high heat, turn to medium heat and cook until the rice blooms. Put shredded mushrooms, clam duck and duck gizzard in the pot and cook for about 15 minutes.

Step 4: put the duck liver into the porridge and cook it until it changes color. Add a little salt, a little sesame oil and chicken essence to taste. Then sprinkle with scallion and coriander powder to turn off the fire.

Materials required:

Clam duck: half

Mushroom: 2

Scallops: a little

Ginger and scallion: a little each

Precautions: 1) duck liver is fast cooked, so it should be put at last before it comes out of the pot. 2) The consistency of porridge can be adjusted according to people's preferences. I like the clear grain of rice, so after the rice blooms, I put the duck in the same pot. 3) The water for soaking mushrooms and scallops does not need to be poured out, but can be poured into the pot and boiled together.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh