[top chef] one duck, four of six foods ----- glutinous duck-You Are Foodie

By Deirdre
81

[top chef] one duck, four of six foods ----- glutinous duck

The duck legs and wings were originally roasted. In order to get together with the duck rack, the bones were removed and the meat was chopped and fried. The real glutinous duck stuffed rice into the duck belly. It was impossible to buy half of the duck. However, the glutinous duck fried in this way was fragrant but not greasy. The faint smell of green onions overflowed between the teeth. It was really not enjoyable to eat one by one.

Main Ingredients

Duck wings 1
Duck leg 1

Auxiliary Ingredients

Peanut oil 2 spoons
Chives A moderate amount of
Glutinous rice A moderate amount of
rice A moderate amount of
egg white half
ginger 1 small piece

Duck meat can also be preserved duck meat or other parts of meat, not too fat.Rice is too sticky and tastes sweet when only glutinous rice is used. Only rice will be too loose, so it is best to mix the two. You can steam some rice by the way. The dosage is not large.When frying, turn over carefully to prevent deformation.

Step 1 . Peel and bone off duck wings and legs.

Step 2 . Chop the meat and ginger into paste, add one teaspoon of salt, soy sauce, half an egg white, and yellow wine, mix well and marinate for half an hour.

Step 3 . Mix rice and glutinous rice in half and steam rice. Take a small portion and add half a teaspoon of salt and chopped scallions to mix well.

Step 4 . Take the cookie mold and press the meat paste with a small spoon.

Step 5 . Put on the rice and press it flat.

Step 6 . Do everything in sequence.

Step 7 . Heat a spoonful of peanut oil in a non stick pot, and use a spatula to put the duck puree into the pot.

Step 8 . Fry over low heat.

Step 9 . Fry the side appropriately.

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