May I ask who will make steamed duck with glutinous rice, and how to steam sticky rice with sauce du

Glutinous rice steamed duck This is a famous dish in Sichuan, the authentic approximate method is to use a whole duck, after the belly is stuffed with glutinous rice or something, and then cook, it is generally difficult to master the production method of such a big duck when we do it ourselves, and it is indeed too much, it is estimated that a few meals can not be eaten, I am relatively simple, and it does not take too many things, so I strongly introduce it to you.

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

Glutinous rice and red beans (you can have more or less according to your preference, I put more glutinous rice if I like, and it is all rice).

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

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

3. Put a little oil in the pot (not too much, the duck itself is very fat and will produce oil), after the oil is hot, put in the shredded green onion and ginger to stir out the fragrance, then put the blanched duck pieces in, add soy sauce, pepper powder, salt, chicken essence to taste (salt should be added enough, you have to consider that glutinous rice also needs salty), and the duck will be served after the oil is released.

4. Take a bowl, put the duck skin down neatly, then drain the soaked glutinous rice and red beans, put it into the bowl and smooth it, and put the remaining oil and soup in the pot when frying the duck on top of the glutinous rice, which is very important, the glutinous rice will absorb the aroma of oil and soup.

5. Put it in a pressure cooker, steam it for another 30 minutes after the valve is on.

6. After removing from the pot, buckle it on the plate and start eating.

Crispy glutinous rice duck.

This innovative dish was eaten at a restaurant two years ago. The glutinous rice is soft and glutinous and fragrant, and the duck meat soaked in brine is crispy and delicious, and it is definitely a delicacy for banquet guests.

Ingredients: 1 duck.

Brine Material: 1 package of brine pack.

Ginger slices to taste.

Appropriate amount of green onion and dark soy sauce.

Salt to taste, rock sugar to taste.

Chicken broth to taste.

Water to taste cornstarch to taste.

Glutinous rice 500 grams.

Peanuts 25 grams.

2-3 shiitake mushrooms.

15 grams of dried shrimp.

Sticky rice seasoning:

Salt to taste Chicken powder to taste.

Ground white pepper to taste.

Soy sauce to taste.

Rice wine to taste.

Rice wine to taste.

Oyster sauce to taste.

Water Appropriate amount of crispy glutinous rice duck preparation.

First, soak the glutinous rice for at least three hours.

A whole duck. <>

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One pack of marinade.

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First, put the brine packet, green onion, ginger slices, rock sugar, dark soy sauce, salt, and chicken powder into the water, bring to a boil over high heat, and cook over low heat for about 30 minutes.

Put the cleaned and detached ducks into the brine.

Bring to a boil over high heat, reduce heat to low and simmer for about 1 and a half hours until the duck is crispy.

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Take out the whole duck, carefully cut it from the middle, remove all the flesh and bones inside, because the duck meat is crispy and the bones are easy to take, and then flatten the duck meat as much as possible.

Mixing the seasoning of sticky rice with sticky rice, I only put shiitake mushrooms because I don't have peanuts and dried shrimp at home. Steam for about 20 minutes until fully cooked.

Sprinkle cornstarch water on the duck meat so that it can bind better with the glutinous rice.

Spread the steamed glutinous rice flat on top of the duck meat.

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Then cut the whole piece of glutinous rice duck into four large pieces, put the pieces into the oil pan and fry, I tried it, and felt that the glutinous rice was fried side down, and the finished product was more crispy and delicious, and the duck meat was fragrant and soft.

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Fry it until it is golden brown, put it out of the pot and put it on a plate, and the crispy glutinous rice duck is complete! Very tasty! My son ate three in one go!

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Ingredients: sauce duck, glutinous rice, spring bamboo shoots, green onions, soy sauce, chicken essence, cooking wine.

Method: 1) After washing the glutinous rice first, soak it in water for about half a day, and then mix it evenly with soy sauce and chicken essence.

2) Cut the leg meat of the sauce duck into slices and soak it in cooking wine.

3) Dry the soaked and mixed glutinous rice, spread a layer on the plate, then place the duck leg slices in the sauce on the glutinous rice, and then put some bamboo shoots and chopped green onions.

4) Put the plate in the steamer and steam it through water.

5) Mix well when eating.

1. Ingredients: duck (1200 grams).

2. Excipients: glutinous rice (purple) (100 grams), peanut kernels (raw) (50 grams), shiitake mushrooms (fresh) (35 grams), ham sausage (35 grams), eggs (60 grams), pork (fat and lean) (35 grams), winter bamboo shoots (35 grams), lotus seeds (35 grams).

3. Seasoning: peanut oil (1000 grams, actual consumption 100 grams), salt (5 grams), monosodium glutamate (3 grams), sesame oil (10 grams), honey (5 grams).

4. Wash the duck (the skin should be kept intact), and then remove all the duck bones from head to leg for later use; Wash the purple glutinous rice and soak it for about 10 hours; Wash and boil the eggs, remove the shells and dice, and set aside 35 grams; Cut mushrooms, ham, pork, and bamboo shoots into cubes.

5. Put diced mushrooms, diced ham, diced cooked eggs, diced pork and lotus seeds into a hot oil pan and stir-fry, add refined salt and monosodium glutamate and stir-fry well, let it cool and mix well with purple glutinous rice and peanuts. Fill it into the belly of the duck and make it gourd-shaped.

6. Put the loaded duck into the plate and steam it for about 3 hours on a hot fire to make it cooked, remove it from the pot, and smear a layer of honey while it is hot for later use.

7. Put the wok on the heat, pour in the peanut oil and burn until it is 70% hot, put the duck into the fry until it is brown, remove and drain the oil, coat it with a layer of sesame oil and put it on the table.

A simplified version of the glutinous rice duck recipe.

First of all, clean the duck legs and then chop them into small pieces and put them in a bowl, add cooking wine, peppercorns, bay leaves, salt, and dark soy sauce, mix evenly, cover with plastic wrap and put them in the refrigerator to marinate overnight.

After washing the glutinous rice, soak it in water for 4 hours until the rice grains are crispy and crispy.

After the soaked glutinous rice is dried and the moisture is controlled, add an appropriate amount of salt and light soy sauce and mix well, and then put in the marinated duck leg meat pieces and mix well with the glutinous rice.

Spread a paper mat or steaming cloth (preferably lotus leaves) on the cage drawer, spread the mixed glutinous rice duck evenly, and steam it over medium heat for about 15 minutes after the water boils.

The steamed glutinous rice duck meat is salty and fresh, and the glutinous rice is fragrant and soft, which is very good.

The preparation of duck glutinous rice lotus leaf buns.

Ingredients: 400g glutinous rice, 200g duck leg, 5 salted duck egg yolks, 5 shiitake mushrooms.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of sesame oil, appropriate amount of chicken essence, 2 lotus leaves, appropriate amount of star anise.

1. Prepare the ingredients.

2. Wash the mushrooms and glutinous rice, soak for 20 minutes and drain the water.

3. Cut the lotus leaves into large pieces.

4. Rinse and soak in warm water for 20 minutes.

5. Wash the duck legs, remove the bones, and cut into small pieces.

6. Add shredded ginger and star anise.

7. Add salt, sugar, cooking wine.

8. Add dark soy sauce, sesame oil and other seasonings and stir for 30 minutes to taste.

9. Put the duck meat into the glutinous rice, add some sesame oil and stir well.

10. Take a lotus leaf, wipe it dry, and wipe it with some vegetable oil.

11. Put an appropriate amount of duck glutinous rice.

12. Put a slice of shiitake mushrooms.

13. Put a salted egg yolk.

14. Wrap it and tie it with cotton thread.

15. Put it in a steamer and cook on high heat for 30 minutes.

16. Turn to low heat and steam for 80 minutes.

17. Turn off the heat and simmer for 15 minutes.

18. Cut off the cotton thread, sprinkle some chopped green onions and serve.