Duck, glutinous rice with blood, chopped half a catty of minced meat, taro, a little salt, cooking wine, onion and ginger, salt.

working methods

1, a small bowl of blood glutinous rice needs to be soaked the night before.

2. Cut half a catty of minced meat by hand, add a little salt, cooking wine, fine Jiang Mo and chopped green onion, and add half a bowl of water and mix well.

3. Stir well with the soaked blood glutinous rice.

4. Then put it into the duck's inner room and seal the tail with a toothpick.

5. Fill the casserole with cold water, add the duck, turn it over after boiling, skim off the floating foam, add two pieces of ginger, onion and cooking wine, and simmer for 2 hours (remember to push the duck slightly in the middle to avoid fixing the bottom of the pot).

6. Add the scraped taro pieces, then simmer until the taro is crisp and rotten, pick out the onion and ginger segments, and adjust the salt slightly to serve.