Half a local duck? Five hundred grams of rice for four people.

Attachment others

Two onions? 2 red dates with appropriate amount of pepper? Three lotus seeds? 5 grams of old brown sugar? Proper amount of salt? Two spoonfuls of wine? 3 slices of ginger

Practice of nourishing duck porridge

Step by step

1

Slaughter and wash the local ducks and take half.

Step by step

2

Pour duck, pepper, onion, white wine and ginger into a pot, blanch with cold water and turn on the fire.

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three

After boiling for 3 minutes, take out, supercool and remove the meat and bones.

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four

The rice is soaked for use.

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five

Add appropriate amount of water to duck bones and wings, and then add dried longan, red dates and 1 piece of old brown sugar.

Step by step

six

Cover, boil the SAIC motor over high fire, reduce the fire pressure to 15 minutes, cut the boneless duck into shredded pork in this gap, and add a little soy sauce, salt and sugar for curing.

Step by step

seven

After steaming, open the lid and slowly cook the soaked rice.

Step by step

eight

When the porridge is cooked to 80% maturity, remove the duck bones first, then put the shredded duck into the pot, add salt to taste when it is cooked, and sprinkle some onions until the porridge is cooked.

Finished product map of nourishing duck porridge