[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.