Duck porridge
By VicentaLakin
Recipe Recommendations
- duck meat 250g
- glutinous rice 100g
- qingshui appropriate amount
- salt appropriate amount
- yellow wine appropriate amount
- green onion appropriate amount
- chicken essence a little
- salty and fresh
- pot
- several hours
- simple
Steps for Duck porridge
1
And the duck shall be purified and cut to pieces
2
Add salt and yellow wine, collide and pickle for more than one hour
3
(a) Clean preparation of rice
4
(a) The duck shall be cooled into the pot, so that the water may not be added to the water in the middle of the journey
5
And when the water is watered, it is fluttered
6
It's about 10 minutes later, with rice and rice
7
(b) Boiled rice, thick rice
8
It's good to have chicken and onions. Try it. If it's not salty enough, you can add some salt。Duck porridge Make Tips
Intimate Tips:
1. The duck meat is cold in nature, people with deficiency of the spleen and stomach and cold, and prone to diarrhea are advised to stir-fry the japonica rice before cooking porridge with the duck meat. The stir-fried japonica rice can neutralize the cold nature of the duck meat;
2. Use leaner duck meat to make porridge, which is lighter to the entrance; nowadays ducks are fat. I used two duck legs and a duck back, and the rest was frozen in the refrigerator. I haven't thought about how to eat it yet;
3. There is no need to blanch the duck meat with water. After marinating, put it into the pan with boiling water and clean the foam;
4. Add enough water at once. Adding water halfway will affect the taste; if you really want to add it, add boiling water;
5. The elderly eat very well. Make a pot for parents and parents who are not too old!
1. The duck meat is cold in nature, people with deficiency of the spleen and stomach and cold, and prone to diarrhea are advised to stir-fry the japonica rice before cooking porridge with the duck meat. The stir-fried japonica rice can neutralize the cold nature of the duck meat;
2. Use leaner duck meat to make porridge, which is lighter to the entrance; nowadays ducks are fat. I used two duck legs and a duck back, and the rest was frozen in the refrigerator. I haven't thought about how to eat it yet;
3. There is no need to blanch the duck meat with water. After marinating, put it into the pan with boiling water and clean the foam;
4. Add enough water at once. Adding water halfway will affect the taste; if you really want to add it, add boiling water;
5. The elderly eat very well. Make a pot for parents and parents who are not too old!