Paste cake, also known as “pot paste”, is a common local staple food, which is widely spread in northern China. A long round thick cake made of corn flour or millet flour and baked around the pot. The earliest pasted cakes were solid cakes. With the development of the times, they became a staple food similar to pie. I saw online cooks do it before. I searched the food website and found that most of them paste cakes when stewing fish. My family stewed beer duck today. I also want to paste cakes on a whim. Let’s try it! It’s too simple to make this kind of cake for the first time. It’s delicious to dip in thick soup and save rice


Half a duck
150g flour
A little green and red pepper
Moderate warm water
A little blending oil
A little green onion, ginger and garlic
600 ml beer
1 small piece of rock sugar
2 tablespoons raw soy sauce
1 tablespoon soy sauce
1 bag


Step 1
Prepared green and red pepper pieces, garlic, ginger slices, scallions and material bags (star anise, cinnamon, dry pepper, fragrant leaves and pepper granules)

Step 2
Wash the duck and cut it into small pieces

Step 3
Blanch water in a pot

Step 4
Remove the discolored duck

Step 5
Heat up the oil pan and saute shallots, ginger and garlic

Step 6
Add the boiled duck and stir fry for a while until the oil comes out

Step 7
Add an appropriate amount of raw and old smoke

Step 8
Add some rock sugar

Step 9
Add the stuffing bag and a bottle of beer. Bring to a boil over high heat and simmer over medium low heat for 30 minutes

Step 10
Use warm water and dough

Step 11
I divided it into eight equal parts

Step 12
Take a dough and paste it on the edge of the pot, press it thin by hand, and paste all 8 in succession

Step 13
Cover and continue the stew

Step 14
When time comes, the juice begins to thicken and the duck is soft. Add some salt to taste

Step 15
Sprinkle with a little green and red pepper

Step 16