Crab and duck breast casserole porridge

Overview

How to cook Crab and duck breast casserole porridge at home

Cook the rice in a casserole, bring to a boil over high heat and turn to medium heat, keeping it rolling.
Cut the duck breast into thin slices, shred the ginger, and cut the garlic sprouts into small dices.
Wash and cut the crabs into pieces, peel and devein the shrimps and set aside.
Add a little oil to the pot, sauté the garlic sprouts until fragrant, add a little salt, and remove from the pot.
Put a little oil in the pot, fry the duck breast for a few times, add a little water, and simmer the duck breast.
After the duck breast juice is reduced, add the fried garlic sprouts just now, mix well, and set aside.
When the duck breast is fried, put the crab into the porridge and cook together.
Put the ginger shreds in together.
When the rice is cooked, add the shrimp and some minced meat.
Finally add the duck breast and add salt to taste.