Recipe: Western cabbage, duck, kidney porridge

Home Cooking Recipe: Western cabbage, duck, kidney porridge


When the autumn comes, come to a bowl of warm porridge...



  1. Wash the rice clean, mix the salt and oil, and roll the water.

  2. At the same time, put the chopped duck block and the whole Chen kidney (it is easier to cut after pressing with a pressure cooker), adjust the water volume, and press it with a pressure cooker for about 30 minutes.

  3. The watercress is washed and chopped for use.

  4. Remove the kidneys, slice them, put them back in the pot with the western vegetables, simmer until the medium heat, and season.


1. The rice with a little oil in front of the pot is easier to flower and more a little. 2. Lamb and Chen kidneys are more salty and can be tested before seasoning.

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