Spicy Duck Congee
1.
Main ingredient: Duck meat stamped into small pieces, washed clean and set aside
2.
Accessories: Soak the fresh mushrooms and then shred them, mince celery and green onions, cut peppers into sections, slice ginger, peel garlic, and set aside.
3.
Pour oil into the pot and heat it up, and then fry the mushrooms to get the fragrance.
4.
Take out the fried shiitake mushrooms for use.
5.
Pour oil into the pan and heat it, then saute the ginger garlic chili.
6.
After the ingredients are fragrant, pour the duck meat and stir fry together.
7.
Stir-fry until the color changes, just add the duck meat, and then add the shacha soy sauce.
8.
Then cover and simmer for 40 minutes over medium to low heat.
9.
Open the lid and stir after 20 minutes, and continue to simmer.
10.
You can look at the soup when it's almost time and try not to simmer it too dry. The duck is braised and set aside.
11.
Wash the rice in advance, add it to the pot and let it soak for about 15 minutes, so that it will save more time to cook.
12.
Then cook on high heat, stirring several times during the process to prevent sticking to the pan.
13.
After cooking the rice into porridge, pour the newly braised duck meat into the porridge pot.
14.
Stir well, try the taste, if the taste is not enough, season with salt chicken essence and pepper powder.
15.
Finally, add the celery and chopped green onion. Stir evenly and you're done.
