A pot of fragrant congee -- congee with scallion and duck leg

A pot of fragrant congee -- congee with scallion and duck leg

Introduction:

"I was going to make preserved egg and lean meat porridge today. When I came back, I found two preserved eggs in the garage. I thought there should be lean meat in the fridge upstairs, so I didn't get meat in the fridge in the garage. However, I spent a long time in the fridge upstairs, but I didn't find any meat. I didn't want to go downstairs to get lean meat in the fridge in the garage. I just got cured duck legs out of the fridge, so I cooked a pot of cured duck legs porridge, old man Gong Yilian ate two bowls. When he came back from work in the evening, he asked, "why don't I have the rest of the preserved duck leg porridge? I still want to eat it."

Production steps:

Step 1: rice, glutinous rice right amount

Step 2: after washing, add appropriate amount of water to soak for half an hour

Step 3: one cured duck leg, soak in water for 1 hour, remove bone and dice for preparation

Step 4: pour the soaked rice into the casserole, add proper amount of water and bring to a boil

Step 5: bring to a boil, add the preserved duck leg dice and continue to cook until thick and soft

Step 6: add the right amount of salt, add onion, pepper seasoning

Step 7: out of the pot, you can eat it!

Materials required:

Rice: right amount

Glutinous rice: right amount

Cured duck leg: 1

Chives: a handful

Salt: right amount

Pepper: right amount

Note: the duck leg itself is a salty product. After the porridge is ready, if it is too light, add appropriate amount of salt according to personal taste. After I cooked, I tasted it. The salt was moderate, so there was no extra salt

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: salty and fresh