100g of glutinous rice

Seasoning

20g of ginger, 20g of green onion, 5g of salt, 1.5g of monosodium glutamate (MSG), 20g of broth, 8g of sweet noodle sauce

Shonxi blood puts the duck Step 1

1, soak the glutinous rice in warm water for 1 hour, wash and drain the water, and put it into the steam bowl. Slaughter the duck and decant the duck blood into the glutinous rice bowl. Duck dehairing, remove the viscera after washing (viscera washed and retained), decapitate the duck's head, feet, remove the duck neck and spine, the duck meat chopped into 1.5 cm wide, 4 cm long block. Fresh red pepper cut diagonal blade

Step 2

2, will join the duck blood of glutinous rice mix, on the cage on high heat steaming for 15 minutes until cooked, removed to cool and then sliced, into the seventy percent of the hot oil in the pan on a small fire deep-fried until crispy fish out. Another under the duck head, feet, frying until the duck feet blisters out

Step 3

3, the pot plus the bottom of the oil burned fifty percent hot, and then into the duck block, liver, gizzard, stir fry until the moisture is removed, and then add ginger slices stir fry for 5 seconds, put monosodium glutamate, add the sweet sauce, stir fry until the color is red, add broth, salt, duck head, feet, stewed on medium heat for 20 minutes until the meat is crispy and juice is thick, under the bright red peppers, put in the fried duck blood poop, stir fry for a few times, then add onion. Then add green onions, slightly fried a few times, out of the pan into the plate that is