The duck was stuffed with ingredients that had been boiled. The glutinous rice had also been soaked in water. The water content inside could not be controlled completely. If it was directly thrown into the pot, it would definitely cause oil to splash.
Xu Le poured some light soy sauce into the water and used it to color the duck.
He kept spooning brownish-red soup from the pot onto the surface of the duck.
A few minutes later, it was placed in a pot to steam.
He turned the heat up to maximum. After waiting for nearly an hour, the duck became well cooked inside.
Next, he raised the pan and waited for the oil to boil until it was 80 percent hot.
Xu Le then fried the Eight Treasures Duck for about three minutes. After the surface was cooked with hot oil and the skin was golden brown, he could immediately fish it out.
