West season duck porridge tide

western ến tide season, juicy conversation with the locals and enjoy constant waves duck porridge, fat is an interesting experience for the traveler.

To the southwest, in September lunar water season, fields of white everywhere. Water season is also the time for here on the rice harvest, abundant food source, hundreds of ducks taking to the field. The round fat ducks, squawking both a large area.

The people behind the rice crop also vacant and often several deals from duck delicacies. Every afternoon, after the duck in the barn, they began again and the grill, boiled, cooked perturbed ... But easier to make and more food is duck soup, dragging prey belly warm drink each evening.

Duck was chosen as the small, medium sure about one kg meat delicious. To dissipate less odor after cleaning duck feathers will use ginger or white wine mild damage.

Ducks are cut into pieces, sprinkle a bit more fragrant yellow onion, garlic sauce was dotted with rustic dishes in the Southwest region. Photo: giamua

Duck meat is boiled water to the pot along some ginger, salt, and onions were cooked and pounded. When boiling water to reduce the fire and skim off foam small to be in duck broth.

Delicious duck porridge want to pick fragrant rice, add a handful of sticky rice for plastics, washed up and place in roasting pan until pale yellow blaze. When boiled duck cooked, take out the rice in a pot on the stove to boil rice seed bursts open, emitting a fragrant odor.

Boiled duck meat is chopped up into pieces, dipped in sweet and sour dipping sauce, with garlic, chilli crushed, add some finely chopped ginger fiber, adjusted to fit the mouth.

Hot porridge sprinkle green onions, shiso or cilantro, finely chopped, add some pepper to taste up, boiled duck meat served with garlic fish sauce. You will feel the sweet meat, fat but not sick, and in constant waves bowl.