Full table of Manhan - jiang rice stuffed duck

Ingredients: duck

Accessories: glutinous rice, winter shoots, pea seedlings

Seasoning: green onion, ginger, chicken fat, salt, cooking wine, ginger juice, monosodium glutamate

1. Wash the rice, put it in a basin, add a water pot and steam it;

2. Winter shoot slices into pieces;

3. Split the duck from the back, soak it in water, remove the blood water, wash and boil it thoroughly in a pot of open water;

4. Wash the blood residue with clean water and remove the bone;

5. Place the duck breast face down in a large bowl with rice on top;

6. Put the shallots, ginger slices, salt, cooking wine and MSG in a bowl and mix well;

7. Pour into the rice duck and steam it on high heat;

8. Pick out the condiments in the duck, drain the soup and buckle it in the duck pond;

9. Sit on a spoon and heat, pour in the chicken soup, add bamboo shoot slices, cooking wine, salt, ginger juice and bring to a boil, skim off the foam;

10. Add MSG, drizzle with chicken fat, pour over the duck, sprinkle pea sprouts on top and serve.