How to make a round cage fermented bean curd duck?

Practice of round cage fermented bean curd duck

1. Wash glutinous rice and fragrant rice and soak them in cold water for 2 to 3 hours.

2. The soaked rice is rolled into granules.

3. Cut the duck legs into pieces, rinse them repeatedly with cold water and soak them until the water is cool and bloodless.

4. Make duck meat not fishy and duck fishy in two simple steps.

5. Prepare 3 pieces of southern bean curd milk, 30ML of fermented milk, 30Ml of bittern, 5ML of oyster sauce and 0/5g of soft sugar.

6. Put it in a small pot and make juice for later use.

7. Put in the prepared duck pieces and soaked rice, and put in the peeled Jiang Mo.

8. Stir well, cover with plastic wrap and put in the refrigerator for 2 hours. (It can also be pickled the night before)

9. Put tin foil on the bottom of the steamer and salted duck.

10. Cover it with a piece of tin foil. Press in a pressure cooker for 30 minutes. Sprinkle chives on the pan.