Duck; my God

1

condiments

polished glutinous rice

Proper amount

pork

Proper amount

flower mushroom

Proper amount

winter bamboo shoots

Proper amount

ham

Proper amount

pork belly

Proper amount

horse's hoof

Proper amount

Chinese chestnut

Proper amount

carrot

Proper amount

pea

Proper amount

Eight angles

Proper amount

Mircia

Proper amount

energy

Proper amount

red date

Proper amount

step

1. 1. protagonist: a fresh duck (I bought a muscovy duck, which is the smallest), 2. Supporting roles: fillings (glutinous rice, thick meat mushrooms, winter bamboo shoots, ham, pork belly, horseshoe, chestnut, carrots, peas and red dates) 3. Soup: star anise.

2. Soak the glutinous rice for at least two hours, dice all other fillings and mix them evenly with the glutinous rice, add salt and adjust the salty taste.

3. The ducks are all cleaned up. Although they have been chopped up when they buy ducks, they often can't remove their lungs, windpipes, etc. (and so do other poultry), so they have to remove them themselves and drain the water.

4. After the abdomen is cleaned, fill the evenly stirred glutinous rice stuffing into the duck belly. It's not quite full. After cooking, the glutinous rice will swell, not too tightly, and it is not easy to cook. Duck neck can also be filled with stuffing.

Then sew the duck's stomach and neck with sterilized needle and thread in the microwave oven, so that the contents in the stomach can be cooked more easily.

6. Finally, put the duck in a large pot, add water and the soup material mentioned above, boil over high fire, skim off the powder, and simmer for two or three hours. You can also put a toothpick in the duck breast and add soy sauce and salt to taste in the last hour.