Ingredients: 2 pieces of duck breast, a short piece of onion, 3 pieces of ginger, 4 cloves of garlic, 2 tablespoons of light soy sauce, 2 tablespoons of old soy sauce, 1 tablespoon of carved wine or cooking wine, 1 tablespoon of oyster sauce, a little sugar and a proper amount of water.

Practice:

1, prepare the materials, defrost and wash the duck breast, and pick the remaining hairs on the epidermis with tweezers;

2. Do not put oil in the pan. When it is slightly hot, put the duck breast skin toward the bottom of the pan and fry until it is oily.

3. Fry the epidermis until it becomes Huang Shi, then fry it over and take out the fried duck breast.

4, pour out the excess oil, leave a little oil at the bottom of the pot, add onion, ginger and garlic to fry the fragrance.

5. Put the fried duck breast skin down into the Fuku rice cooker, put the sauteed onion, ginger and garlic on it, add one tablespoon of carved wine, two tablespoons of soy sauce, two tablespoons of soy sauce, one tablespoon of oyster sauce and a little sugar.

6. Add water until the duck meat has just passed.

7. Cover the lid, rotate the handle in place, select "Universal Stewing" with the menu and selection buttons, set the time for 20 minutes with the time button, and press "Pressure Cooking/White Rice Fast" to start work.

8, stewed duck, reduced by half?

9. Take out the duck meat, pour in the soup, and let it pass. After cooling, put it in the refrigerator for one night to taste, and take out the slices the next day.

Tips:

1, duck meat is mostly fat, and frying it is also to remove oil.

2. If you feel that the stewed duck tastes weak, you can add a proper amount of salt to taste after opening the lid.

3, put it in the refrigerator for better taste, and it is easier to cut.