Practice: Remove feathers and internal organs from ducks, wash them, slice them and chop them. Wash japonica rice with scallion, add minced duck 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.
use
1 blue-headed drake (about 750g), 50g of japonica rice and appropriate amount of onion.