Preserved vegetable and duck head soupDuck headsRice congeeThe ingredients: 150g preserved duck neck and head,Napa cabbagedry, 60g,Glutinous rice, 120g, salt, coriander, green onion.Preserved vegetable and duck head congee preparation:

1. Wash the preserved duck neck and head with warm water, then cut into small pieces.

Cabbage dry soak in water, wash, and cut into short segments.Wash glutinous rice.2. Put glutinous rice, cabbage dry, and duck neck and head into a pot of boiling water, boil vigorously,

then simmeruntil the congee is done, add salt for seasoning, then add coriander and green onion before serving.When the porridge is done, season with salt. Add coriander and green onions just before serving.