Materials: 1 salted duck (about 500g) 700g glutinous rice, 700g salt, 700g monosodium glutamate and 700g pepper respectively, and 2,000g salad oil (about 80g). The method of crispy glutinous rice duck: 1. Cut off the head of salted duck, leave it as a dish decoration, scrape off the duck bones, and tap the boneless duck with the back of a knife; Wash glutinous rice, put it in a clear water pot to boil, drain the water in the pot, steam it in a cage, mix it with refined salt, monosodium glutamate and pepper, and divide it into two parts.

2. Brush a layer of oil on a clean stainless steel plate, pour in half of steamed glutinous rice and spread it evenly, then spread the prepared flat duck meat on the glutinous rice and gently compact it, then pour in the other half of glutinous rice to smooth it, completely cover the duck meat, and finally press it with a heavy object for about 24 hours.

3. Clean the pot on the fire, add salad oil and burn it to 40% heat, add the pressed glutinous rice duck, take out the pot when the appearance is golden, change the knife into strips and put it on the plate, and finally serve.

Note: Pay attention to beating salted duck to make its meat loose and smooth; When frying glutinous rice duck, you must slowly heat up and soak it, otherwise it will fry until it is cold in the outside and affect the taste of the dish.