How to make old duck porridge

The method of making old duck porridge is actually very simple. Let me give you a detailed introduction below. I hope you like it.

1 old duck over 5 years old (about 450 grams), 100 grams of polished rice, and appropriate amounts of ginger and refined salt.

How to make old duck porridge

(l) Kill the old duck, blanch it in boiling water, remove the feathers, cut open the belly, remove the internal organs, wash it with clean water, cut it into small pieces, put it directly into the pot, add appropriate amount of clean water, put it on the fire, and cook for five to six hours.

(2) Peel the ginger, rinse it, and cut it into thin strips.

(3) Wash the glutinous rice, put it into the pot where the duck is cooked, add shredded ginger and refined salt, cook it into a thin porridge, and eat it on an empty stomach in the morning and evening. The porridge is fragrant and thick.

It is cool in nature and sweet and salty in taste. Chinese medicine believes that it can replenish the middle and replenish qi, warm the middle and warm the lower part, and replenish the kidney and strengthen yang. Water duck has the functions of replenishing the middle and replenishing qi, digesting food and harmonizing the stomach, promoting diuresis and reducing swelling, and detoxifying. It has a good therapeutic effect on weakness and loss of appetite after illness. Especially after measles, old duck must be used to reduce numbness and heat and detoxify. Duck meat is rich in nutrients and is especially suitable for consumption in summer and autumn. It can not only supplement excessive nutrients, but also eliminate the discomfort caused by summer heat to the human body. Duck is a waterfowl with a cold nature. According to the treatment principle of "cold for heat", it is particularly suitable for people with heat and internal heat. It is most beneficial for patients with low fever, weakness, dry stool and edema to eat duck meat.