Duck porridge

Duck porridge

Introduction:

Production steps:

Step 1: wash the duck and chop it into small pieces;

Step 2: add salt and rice wine, mix well and marinate for more than 1 hour;

Step 3: clean and reserve the japonica rice;

Step 4: Duck cold water into the pot, a full water, avoid midway water;

Step 5: after the water boils, remove the foam;

Step 6: cover and cook for about 10 minutes, then add japonica rice and cook together;

Step 7: cook until the meat is cooked, the rice is rotten, and the rice porridge is thick;

Step 8: add chicken essence and scallion to taste. Try it. If it's not salty enough, add a little more salt.

Materials required:

Duck meat: 250g

Japonica rice: 100g

Water: moderate

Salt: right amount

Yellow rice wine: right amount

Scallion: right amount

Chicken essence: a little

Note: Tips: 1, duck cold, spleen and stomach deficiency, easy diarrhea, the best fried rice and duck with porridge, fried rice can neutralize the cold of duck; 2, lean duck porridge, the entrance is relatively light; today's ducks are more fat ha, I used two duck legs and a duck back, the rest frozen in the refrigerator, did not think of How to eat; 3, duck without blanching water, pickled after boiling water pot, play clean foam can; 4, water to add enough, midway water will affect the taste; really want to add boiling water; 5, the elderly eat especially good, for my parents and not too old parents boil a pot!

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: salty and fresh