1, mung bean barley porridge
Ingredients: 50 grams of soaked rice, 20 grams of mung bean and 20 grams of coix seed.
Practice: Wash Coix seed and mung bean and soak in water overnight. Put water in the pot, put mung beans, coix seed and soaked rice in the pot, and cook with high fire until mung beans bloom. Then cook it on low heat until it is thick enough to feed.
2. Duck porridge
Materials: Male blue-headed duck 1 bird (weighing about 2000g), appropriate amount of japonica rice and 3 onions.
Practice: Slaughter the blue-headed drake, remove hair and viscera, wash, remove bones and cut into filaments (or thin slices). On the fire, add duck meat, boil, add japonica rice and scallion to cook porridge. You can also cook duck soup first and cook porridge with duck soup.
3. Porridge
Clean lean meat, chop it with a knife or put it in a meat grinder for twice, add wine to remove fishy smell and stir-fry, put it in cooked porridge and add salt to serve.