Practice: Remove the feathers and internal organs of the duck, wash it, slice the duck, and chop it into powder. Wash japonica rice with scallion, add minced duck meat and appropriate amount of water, and cook with low fire until the cooked porridge is thick. You can also cook porridge with duck soup without salt, but you can add yellow wine to remove the fishy smell.

usage

1 male duck (about 75g), 5g of japonica rice, and appropriate amount of scallion.