Practice and eating method of Shuidong duck porridge

Practice: duck soup 1000 grams, 50 grams of japonica rice. Wash the japonica rice. Put the japonica rice and duck soup (skimming the floating oil) into the pot, boil it with strong fire, and then cook it with slow fire until cooked. Take it twice a day for breakfast and dinner to benefit the lungs and kidneys and eliminate edema. Used for lung and kidney deficiency and edema.

According to experts, the reason why duck porridge is cooked delicious depends on a pot of good soup.

Choose four or five-month-old ducklings with sufficient water in rural areas, boil a large pot of clear water, then turn off the heat, add Beiqi and Dangshen, put more than a dozen processed ducks into the pot, and soak them slowly by the water temperature. Then take the duck out of the pot, skim off the duck oil, use only clear soup, and add the newly listed pearl rice to boil it into thick porridge rich in gum. Duck porridge melts at the entrance, leaving fragrance on the teeth and cheeks; Duck meat is tender and slightly tough, and it is memorable when chewed. With special ginger vinegar and soy sauce, the unique flavor of duck meat will be brought into full play. Serve a few pots of duck porridge, chop a dish of duck and add a dish. Three or five confidants can spend thirty or forty yuan for a meal. Duck porridge is really a very popular food, no wonder it is welcomed by many guests. An electric city guest who dined said that he had eaten duck porridge for more than ten years, and every time he went to Shuidong, the county seat, he would "come here specially".