Cured Duck Head Leftover Rice Congee

Name: Cured Duck Head Leftover Rice Congee
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 5 duck feet Cured duck; 2 bowls Leftovers; 2 tsp salt; 1 tbsp oil; 5 bowls Shimizu

by Q pig baby

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Living with my mother-in-law, I realized that the porridge with preserved duck feet is so delicious. My mother-in-law likes to eat porridge, so she always cooks all kinds of porridge, but I don't like to eat porridge very much, so I don't have much research on the porridge combination. Recently, my mother-in-law had dried cured duck feet and cooked me a cooked duck feet leftover rice porridge for breakfast. Only then did I know that the marinated cured duck feet were so delicious and the porridge was also delicious. The dinner was solved like this. stomach.

Ingredients

5 duck feet Cured Duck
2 bowls Leftovers
2 tsp Salt
1 tbsp Oil
5 bowls Shimizu

Cured Duck Head Leftover Rice Congee

1. After buying the duck feet, use scissors to cut off the moles on the duck feet. (Mainly because the mole affects appetite, it is not good-looking, so cut it out)

Cured Duck Head Leftover Rice Congee recipe

2. Follow step 1 to process all the duck feet

3. Put the duck feet in the container and sprinkle with salt (1 catty duck feet, 15 grams of salt)

4. Leave to marinate for 5 hours

5. Place the duck feet in the nest and put them on the balcony for about 3 days. (Usually 3 days is enough), I use a dryer to dry

6. Take 5 cured duck feet, cut each into 3 pieces, put them in the rice cooker, add 2 bowls of leftover rice, 5 bowls of water, and pour a little peanut oil