The rice sea and the duck stew
By VicentaLakin
This season's old duck stew is the best for soup. It's with the rice belt, the fragrance of the rice and the fragrance of the sea belt, the freshness of the soup, the softness of the duck。
Recipe Recommendations
- old duck appropriate amount
- kelp appropriate amount
- glutinous rice a
- Jiang a
Steps for The rice sea and the duck stew
1
The rice was made overnight。
2
Dry sea belts are bubbled with warm water。
3
Duck chops up little pieces, and ginger cracks。
4
Hot pots of hot oil, put in old duck fried。
5
Until the duck surface is tightened。
6
Duck in the high-pressure pan, into the rice and ginger。
7
Add enough fresh water to press the pressure pan for 40 minutes。
8
When the sea belt is bubbling, change the blade。
9
The duck's on top of the pan, put it in the sea belt, and press it for 10 minutes。
10
After cooking, put a little salt in it。The rice sea and the duck stew Make Tips
I'm using ducks, which are very good for stew, for soup, and if it's a duck, it's for red burning or fried。