1. Wash the rice, put it in a clay pot, add water, and soak for 30 minutes.
2. One cured duck leg, washed and chopped into small pieces for later use.
3. After the rice is soaked, bring to a boil on high heat and turn to low heat for 3-5 minutes.
4. Open the lid, use chopsticks to shave the rice grains, and cook for 3-5 minutes following a low heat.
5. Then open the lid, quickly pour peanut oil around the clay pot, spread the chopped cured duck legs on the rice surface, and close the lid.
6. Slow cook for 5 minutes on low heat, and then move the clay pot around in a slow cooker. This process is about 10 minutes. Pay attention to make the surrounding heat evenly and make the rice crust (the same principle as our frying fish).
7. Turn off the heat for 5 minutes, (this time we can cook the side dishes).
8. Open the lid and put on the cooked side dishes. You can start.
