Osmanthus Duck
1.
Prepare all the ingredients; half a duck is about 2.5 kg;
2.
Put white vinegar and garlic cloves in the pot, and slap the garlic with a knife; put the washed duck in a pot of boiling water and turn it over when blanching;
3.
Take out the duck and rinse it with cold water, then let it go;
4.
Duck and other seasonings are put into the electric pressure cooker of Supor ball kettle, and 600ml of water is added;
5.
After turning on the power, press "Chicken/Duck", press "Reservation/Timing", the display time is 25 minutes, and it will run automatically after a few seconds;
6.
When the pressure drops to "0", there will be a beep, and the lid can be opened at this time;
7.
Remove the duck and put it on the plate, let it cool completely, and put it in the refrigerator;
8.
Just cut into pieces and serve on the plate. I personally feel that the saltiness is just right;
Tips:
With the electric pressure cooker menu, you can use its default time. I just extended it by 5 minutes. After cooling thoroughly, the duck meat is easy to slice, and the meat is firm; the water volume can be reduced again, and the water is basically not evaporated after the sealing delay; using the electric pressure cooker The advantage is that after all the work is ready, there is no need to take it into consideration, because the pressure valve is already in place before work, and we are only responsible for opening the lid ~ serving the meal ~ eating.
