Gourd duck

Gourd duck

Introduction:

Production steps:

Step 1: remove salt and marinate the duck overnight.

Step 2: wash the glutinous rice, soak it for two hours and steam it. Cut sausage, mushrooms, chestnuts, gingko, bamboo shoots, fresh lotus seeds, red dates and peas into small cubes, stir fry them in oil pan, add a little soy sauce and sugar to taste, add glutinous rice and mix them into Babao stuffing.

Step 3: dry the surface of the pickled duck, fill the belly of the duck with Babao stuffing until it is full. Tie the mouth with gauze strips, and then pinch it into a gourd shape from the wings. The thin waist is tied with gauze.

Step 4: use a spoon to pour 60% hot oil on the duck skin until the duck skin is golden.

Step 5: put the duck with oil removed into the plate, leave a little oil in the pan, stir fry ginger slices, add soy sauce, sugar, fragrant leaves, star anise, cinnamon and appropriate amount of water, boil for 15 minutes to make sauce. Put the duck into the steamer, pour the sauce on the duck, steam over medium heat for 2 hours until the duck is well done.

Materials required:

Glutinous rice: right amount

Diced ham: right amount

Diced mushrooms: right amount

Peas: moderate

Chestnut: moderate

Fresh lotus seeds: right amount

Ginkgo biloba: moderate

Red dates: moderate

Sausage: right amount

Cooking wine: moderate

Soy sauce: right amount

Sugar: right amount

Salt: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Ginger: right amount

Note: when making babaohulu duck, pay attention to keep the epidermis intact. 2、 When filling the heart, it should not be filled too much.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: Original