Braised Roasted Duck Head Porridge

Name: Braised Roasted Duck Head Porridge
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 60g Rice; 46g Duck head; 650g Plain Water; 2g salt; 1 small piece ginger

by Q pig baby

5.0 (1)

Favorite

8

Difficulty

Easy

Time

15m

Serving

1

Thanks to Evergrande Xing'an for the 5KG Gongmi No. 1 tasting. I opened it for a test in the evening when I received it. You can feel the degree of polishing of the rice from the white rice water. Good rice does not need to be polished. I grabbed a handful and marinated it in oil and salt for 30 minutes, then boiled it with the cured duck head for 10 minutes and poured it into a braising pot. I woke up this morning and the soft rice porridge was ready. Take it back to the office to taste, and smell the fragrance at the neighboring table. It's really delicious!
Cooking: After boiling water for 10 minutes, put it in a simmering pot and simmer overnight

Ingredients

60g Rice
46g Duck Head
650g Plain Water
2g Salt

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1 small piece Ginger

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Braised Roasted Duck Head Porridge

1. Weigh 60 grams of rice.

2. After washing the rice, drain the water, and then marinate it with 2 grams of salt and 4 grams of olive oil for 30 minutes.

3. Cut the cured duck head into small pieces and eat it alone. I only cut 1.5 cured duck heads.

4. Flatten the ginger, then put it in a glass pot and boil together with water.

5. After the water boils, add the marinated rice and cured duck head, then cook for 10 minutes on medium heat.

6. The porridge that has been cooked for 10 minutes has become sticky and white.

7. Pour all the ingredients in the pot into the braising pot, close the lid, and simmer overnight.

Tips:
1. Rice porridge marinated in oil and salt is easy to disconnect, which saves time.
2. Before pouring into the braising pot, remember to scald the braising pot with boiling water and preheat it.