This is a famous Sichuan dish. The authentic method is to use a whole duck, fill the belly with glutinous rice or something, and then cook it. It is usually difficult for us to master it when we make it ourselves. How to make such a big duck, and there are indeed too many, probably more than you can finish in several meals. My method is relatively simple, and it doesn’t take much work, so I will introduce it to you.

Ingredients: one duck leg, salt, soy sauce, pepper powder, cooking wine, chicken essence, shredded green onion, shredded ginger

Glutinous rice, red beans (you can add more or less according to your preference) Less, if I like, I add more glutinous rice and treat it as rice)

Method:

1. Soak the glutinous rice and red beans in water for more than half an hour in advance

2. Cut the duck into 4 cm square pieces, blanch it in boiling water, and add some cooking wine to the water.

Serve out

3. Put a little oil in the pot (not too much, as the duck itself is very fat and will produce oil). When the oil is hot, add shredded green onion and ginger and stir-fry until fragrant, then blanch the duck pieces. When it comes in, add soy sauce, pepper powder, salt, and chicken essence to taste (add enough salt, and you have to consider that glutinous rice also needs saltiness). When the duck is oily, take it out

4. Take a bowl and put the duck into it. Arrange the pieces neatly with the skin side down. At this time, drain the soaked glutinous rice and red beans, put them into a bowl and smooth them out. It is very important to put all the remaining oil and soup in the pot when frying the duck on top of the glutinous rice. , the glutinous rice will absorb the aroma of oil and soup

5. Put it in the pressure cooker, turn on the valve and steam for 30 minutes

6. Put it on the plate after it is taken out of the pot. It’s time to eat