Duck meat and preserved egg porridge

How much do you know about the recipe of duck meat and preserved egg porridge? Let me introduce it to you below.

Ingredients for duck meat and preserved egg porridge

4 liang of glutinous rice, 3 liang of white rice, 1 duck leg, 2 preserved eggs, 1 handful of coriander, ginger, cinnamon, star anise, aniseed, sugar, salt, cooking wine, soy sauce, a little water, chicken essence

How to make duck meat and preserved egg porridge

1. Use 7 taels of rice (4 taels of glutinous rice and 3 taels of white rice), wash it, soak it in water for an hour, and cook it in a casserole until the rice grains are soft. (Cook the porridge over high heat and then low heat. This kind of casserole porridge is very fragrant and delicious. Because the casserole is easy to stick to the bottom of the pot, stir it frequently. You don’t need to stir it if you use a pressure cooker).

2. Debone the duck and chop it into small pieces. Heat the pan, add oil, ginger slices, and star anise, stir-fry. Add sugar, salt, cooking wine, soy sauce, and a little water and simmer for ten minutes.

3. Pour the cooked duck meat and chopped preserved eggs into the cooked porridge pot.

4. Cook over high heat for another three minutes (remember to stir the pot once).

5. Add coriander and some chicken essence.

Precautions