Duck porridge

Main ingredients

Duck blood

Duck meat

Seasoning

Salt

Onions

Ginger

Celery

Winter vegetables

Water

How to make duck porridge

1. Wash the rice; wash and cut the duck blood into pieces (if not available, you can leave it out); wash and cut the duck meat into cubes; slice the ginger; cut the green onions into pieces Cut into small sections; celery, cut into cubes; wash the wolfberries (optional or not).

2. Add a little oil to the wok.

3. When the oil is hot, add diced duck meat and ginger slices and stir-fry.

4. When the duck meat changes color, add rice and fry for about two minutes.

5. Add water.

6. Boil and add salt.

7. Pour into the rice cooker (this step can be omitted, I did it for convenience, you can also use other pots), and plug in the power.

8. Cook until the porridge is cooked (everyone knows how to cook porridge, so I won’t go into details), add duck blood and cook together.

9. Add celery cubes, winter vegetables, and gouqi berries, and stir.

10. Add a little soy sauce, stir, boil again for about five or six minutes, and then unplug the power.