1. One duck leg is deboned, only the skin and meat are taken, and the fascia in the meat is cut, so that the duck meat will not shrink too much when heated. (You can also use a masher or the back of a knife to loosen or thin the meat.)
2. Half a spoon of salt, 1 spoon of light soy sauce, half a spoon of dark soy sauce, half a spoon of black pepper, 4 rock sugar, half a spoon of white pepper, 2 spoons of cooking wine, marinated
3. Marinate for more than 2 hours in advance to taste; take a flat plate and spread the marinated duck meat on top
4. One preserved egg, cut into pieces (can also be crumbled for easy shaping), and place in the middle of the duck leg
5. Roll it up carefully; tie it tightly with cotton thread. (If there is no cotton thread, you can also wrap it in tin foil, and then use the bamboo curtain for rolling sushi to roll it tightly like candy)
6. Put the pot on the fire, heat the oil, and fry it until the surface is golden
7. Put the lid on the pot, put it in the microwave, and press the "steam button" for 4-5 minutes
8. Take out the cooked duck roll, let it cool, and slice it
9. Put rice in the pot, add water, the amount of water is appropriate to the height of the palm of the rice; at the same time put a sausage in, put it in the microwave, and high heat for 5 minutes
10. When the water in the rice is basically dry, take it out, pour in a little water, and continue to microwave for 5 minutes. A bowl of soft and tasty white rice will be steamed.
11. Prepare the side dishes: dice green peas, carrots, and potatoes separately; use the frying pan where the duck legs were fried just now, heat up slightly (because it is already cooked oil), pour the side dishes
12. Add a little salt, a little light soy sauce, add a little water, and simmer for a while. Keep the soup best, a little MSG, and stir-fry until cooked; shovel the cooked side dishes directly on the rice with a spatula.
13. Slice the sausage, cut the small tomatoes, and place them on the rice with the duck leg rolls.
