Ingredients: half salted duck (note: oily skin is best not) and one mustard.

Suggestion: use a rice cooker to save time and effort.

Practice: (1) Wash and chop the mustard, and chop the dried duck leg into small pieces while the rice is in the pot. (2) After the porridge is boiled, add the salted duck and cook it together. (3) According to personal preference, porridge can be thick or thin. When you feel almost the same, add mustard. (4) Add salt after five minutes.

Mustard duck head ribs soup.

Ingredients: 600g mustard stem, 2 dried duck heads, 500g ribs and 2~3 slices of ginger.

Cooking: wash the mustard stem and cut it into sections; Wash the duck head, cut into pieces and peel it; Wash the ribs, cut them into pieces, then put them in a clay pot with ginger, add 3000 ml of water (about 12 bowl of water), first boil them with strong fire, then simmer them for 3 hours, because the salted duck head is salty, and then add salt after tasting.

Dried cabbage and jujube duck

Ingredients: 250g of dried cabbage, 3 candied dates, 4 cured duck kidneys, 300g of lean pork and 2~3 slices of ginger.

Cooking: soak dried cabbage in clear water, wash and cut into sections; Soaking candied dates, removing cores, and cleaning; Wash cured duck kidney, soak in warm water, wash and cut into thick slices; Wash lean meat with clean water, and cut it into whole pieces without a knife. Then put it in an earthenware pot filled with ginger, add 3000 ml of clean water (about 12 bowl of water), cook with strong fire for about 2 and a half hours, and add a proper amount of salt and a little crude oil.

Cured duck taro pot

Dice taro, wash mushrooms and dice salted duck. Red casserole, less oil, taro, mushrooms, preserved duck, a glass of water, simmer, add a spoonful of cooking wine, taste it before taking the pot, add salt as needed, and put chopped green onion when taking the pot.

Stewed lotus root with preserved duck (or chicken)

Ingredients: a cured duck (or chicken), a raw lotus root, salt, cooking wine and ginger.

Production method: Wash the floating dust with hot water, chop it into pieces, put it in a pot, pat two slices of ginger, pour a lot of water, boil it, skim off the floating foam, add cooking wine and salt, add the old lotus root slices and simmer for one hour.

Duck rice

The production is simple:

1. Slice the cured duck and put it on the rice. Add a little water and heat it in a microwave oven to melt the duck oil into the rice.

2, cut the food well, because it needs to be heated by a big fire, try to cut it to the same size and master the heat. Then burn the oil pan to 90% heat, sprinkle with salt first, then put down the dishes, copy them quickly and take them out of the pan.

3. The key [color=Red] poached eggs with sugar heart [/color], the oil pan is slightly hot, and the salt is sprinkled and stir well. Beat in the eggs from ultra-low altitude and quickly add a lot of sugar to light yellow. Turn it over, let the protein here solidify, and the sugar heart will be wrapped inside.

Finally, put a few ingredients in the pos and you can eat it.