Duck Congee

1. Wash the duck meat and chop it into small pieces;

2. Add salt and yellow wine, mix well, and marinate for more than 1 hour;

3. Wash the glutinous rice thoroughly and set aside for later use;

4. Put duck meat in cold water and add enough water at once to avoid adding water halfway through;

5. After the water boils, remove the foam;

6. Cover and cook for about 10 minutes, then add glutinous rice and cook together;

7. Cook until the meat is cooked and the rice is rotten, and the rice porridge is thick;

8. Add chicken essence and scallions for seasoning. Try it, if it's not salty enough, you can add a little more salt.