Steamed eight treasure duck

Steamed Babao duck

Raw materials for steamed Babao duck

One white light duck (about 2kg), 100g Diced Pork, 100g diced chicken gizzard, 75g diced ham, 150g diced chestnut, 100g lotus seed, 50g diced Shuifa mushroom, 50g diced canned bamboo shoots, 25g green beans, 25g sliced ham, 5 bean sprouts, 1kg chicken soup, 25g cooking wine, 15g green onion, 20g refined salt, 2 ginger and 2.5G monosodium glutamate.

Processing steps of steamed Babao duck:

1. After cleaning the filling duck, rinse it, cut it with a knife at the head strength, and break the skull. Remove the forelimb bone first, then the body bone, and finally the hind limb bone. In this way, all the duck bones have been removed. Turn over the skin and meat, wash it with clean water, and scald it with boiling water.

2. Put diced pork, diced chicken gizzard, diced ham, diced chestnuts, diced mushrooms, diced winter bamboo shoots, lotus seeds and green beans into a porcelain basin, add 10g cooking wine and 5g refined salt, mix well, fill in from the opening of the duck neck, and tie a knot on the duck neck to prevent the outflow of raw materials.

3. Put the duck belly down into the ceramic container, add 15 grams of cooking wine, 7.5 grams of refined salt, scallion, ginger and 1 kilogram of water, steam it in the steamer with high heat for 3 hours until the duck is crispy, take out and pick up the scallion and ginger. Pour the soup into the pot and add duck soup and 7.5G refined salt

The characteristics of steamed Babao duck are as follows

It's crisp, fat and tender. The soup is delicious, fat but not greasy.

Steamed eight treasure duck

Steamed Babao duck is a delicious food. The main ingredients are as follows: 1 white duck (about 2kg), 100g Diced Pork, 100g diced chicken gizzard, 75g diced ham, 150g diced chestnut, 100g lotus seed, 50g diced Shuifa mushroom, 50g canned bamboo shoots, 25g green beans, 25g sliced ham, 5 bean sprouts, 1kg chicken soup, 25g cooking wine, 15g green onion, 20g refined salt, 2 ginger and 2.5G monosodium glutamate.

essential information

Steamed Babao duck

[taste characteristics] crisp, fat and tender, the soup is delicious, fat but not greasy.

Production process

1. After cleaning the duck's bore, rinse it clean, cut it open with a knife at the head strength, break the skull, remove the forelimb bone first, then the body bone, and finally the hind limb bone. In this way, all the duck bones have been removed. Turn over the skin and meat, wash it with clean water, and scald it with boiling water.

2. Then put diced pork, chicken gizzard, ham, chestnut, mushroom, bamboo shoot, lotus seed and green bean into the porcelain basin, add 10g cooking wine and 5g refined salt, mix well, fill in from the opening of duck neck, make a knot on duck neck, and keep the raw materials from flowing out.

3. Put the duck belly down into the ceramic container, add 15 grams of cooking wine, 7.5 grams of refined salt, scallion, ginger and 1 kg of water, steam in the steamer over high heat for 3 hours until the duck meat is crispy. Remove the scallion and ginger. Pour the soup into the pot and heat it. Then add the duck soup, 7.5G refined salt and MSG. Put the duck belly up into the soup bowl and add ham slices. After the soup is boiling, skim the foam, add soybean oil and pour it into the duck bowl.

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