1. Boil the duck skeleton for half an hour, filter out the residue and set aside.
2. Wash the rice and millet for later use.
3. Tear the duck into strips, chop the sea cucumber and chopped green onion for later use.
4. Pour the rice into the pot and cook until it is sticky. Pour the duck meat, green onion, and sea cucumber to boil (the son and mother don't eat ginger, so we discard it).
5. Add a small amount of Hainan white pepper to ship, and the delicious and fragrant duck soup sea cucumber porridge comes out.
