Chinese Food
Duck congee
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Duck porridge. It's a kind of common salt porridge. Add a small bowl of taro. It's salty and fragrant. My family has a large population, so I have a lot of food. The amount of food depends on the population of the family. It's delicious.
Cooking ingredients
Cooking Steps
Step1:Chop the duck and bring to a boil in cold water. Wash the froth and dry it for standb
Step2:Soak mushrooms in advance. Cut into small pieces. Ginger slices for standb
Step3:Put some sesame oil in the wok. Add ginger slices and stir fry until slightly burnt. Then add mushrooms and duck. Continue to stir fry. Fry the oil out of the duck skin. Add a few spoonfuls of cooking wine to get rid of the fishiness. Add two spoonfuls of salt and some raw soy sauce to the pressure cooker (add as much water as usual to cook porridge). Pressure after steam loading for 12 minute
Step4:Taro peeled and cut. Deep fry in the oil pan until done. Remove and drain. You can do more in the freezer at a time. Put some when cooking noodles and porridge or hot pot.
Step5:After the duck meat is pressed, add the washed rice and taro and cover it. Cook until the rice is done.
Step6:After the porridge is cooked, try salt. Normally I don't add MSG and chicken essence. It's very sweet. It's ready to eat when sprinkled with shredded coriander or chopped green onio
Cooking tips:Mushrooms are cooked after cooking. They smell good even after cooking for a long time. If you boil it directly after soaking. The taste will be very light. It's not delicious. There are skills in cooking.
