How to make Spicy Duck (rice cooker version)

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  1. Wash the duck you bought (I forgot to take a picture of the blanching process.This is already cooked) Washed picture) Add an appropriate amount of cold water to a pot, add an appropriate amount of Sichuan peppercorn cooking wine, scallions and ginger slices, bring to a boil, skim off the foam, take out and wash (as clean as possible) set aside, drain and prepare ingredients

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  2. Prepare cinnamon bay leaf, star anise, dried pepper, cumin ginger slices, galangal and green onion segments, Heat oil in a pan, pour in all the ingredients and stir-fry until fragrant.Turn off the heat.

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  3.Let’s prepare the sauce, three spoons of light soy sauce, two spoons of dark soy sauce, two spoons of bean paste, an appropriate amount of white sugar, one and a half spoons of fish sauce (if you don’t have fish sauce, you can also use it), a spoonful of sesame pepper oil (according to your own taste) The taste is determined.If you like it a little spicy, you can add more oil) two tablespoons of chili oil (adjust the spiciness according to your own personal taste)

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  4. Pour the duck into the rice cooker (forgot to take a picture), pour in the ingredients you just fried, pour in bottles of beer, and pour Pour in all the sauce, and finally add water to cover the duck, press the cooking button and cook

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  5.This is what it looks like after cooking.But the duck should continue to be soaked in the soup, so it will taste more delicious (but I ate one just after it was cooked and it was delicious, spicy and fragrant) (the duck can be left with the soup after it cools down) Put it in the refrigerator and it tastes even better)