Chinese Food
Babao duck
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The father's dish that I miss. It was a famous palace dish in the Qing Dynasty. Now it's also a traditional dish with Shanghai characteristics. It's not only delicious, but also has a good moral - Wugufengdeng and hongfuqitian.
Cooking ingredients
Cooking Steps
Step1:Bought duck. Basically killed and washed. But hidden in the dark lung and trachea. Easy to be ignored. Also need to move their own hands. By the way, cut off the duck claws. It's recommended to choose a duck with a small incision. It's the kind of duck with a small knife near the bottom. The slit is too big. It's easy to explode when steaming. It will definitely cramp when stitching. Glutinous rice, lotus seeds and dried mushrooms. Soak for at least 2 hours in advance. Blanch chestnuts and peel them. The first step is finished.
Step2:Mix old soy sauce, raw soy sauce, cooking wine, salt and sugar. Pour them on the duck's surface and stomach. Marinate for at least 2 hours. It's better to turn over every time in the middle of the journey. Make sure that every inch of skin tastes eve
Step3:Chicken gizzards, streaky pork, ham, horseshoes, dried mushrooms, winter bamboo shoots and chestnuts are diced. Lotus seeds are removed from the lotus heart. Peas are blanched for use.
Step4:Mix the diced peas with the glutinous rice in the drained water. Pour in a proper amount of marinated duck sauce. Mix well.
Step5:Then slowly fill in the duck belly and neck. Don't be greedy. It's almost enough to fill it to eight points. When the glutinous rice is steamed, it will expand. If it is stuffed too much, the duck stomach will burst
Step6:OK. It's time for needlework. Sew up the mouth of the duck's stomach and neck with the high-temperature sterilized needle and thread. It doesn't matter if the stitching is not beautiful. The key is to sew carefully. Make sure that the stuffing stays in the stomach properly and won't leak out.
Step7:Put the duck into a deep bowl. Put it into a steamer. Boil it over high heat. Turn the low heat and steam slowly for 3-4 hours. Steam until the duck is tender. Remember to pay attention to the water in the steamer in the middle of the way to prevent it from drying.
Step8:The steamed Babao duck will have soup exudation. Pour it back into the pot and boil it. Put in peas and boil for a while. If you add some shrimp, the soup will be more delicious. Can be seasoned according to their own preferences. Add a little water starch hook a thin thicken. Pour on the duck.
Step9:Remove the cotton thread, and then use the knife to slowly cut the duck belly. Wow. Full of fragrance.
Step10:There are eight treasures in glutinous rice and salty and fresh duck meat. There is also glutinous rice fragrance in duck meat. The fragrance is everywhere. The taste is rich. The duck meat is crispy and delicious
Cooking tips:Aren't the little whites a little stuck? Pay attention to the way. We need to bone the whole duck. Let the duck stand and duck meat be completely separated. Don't say you. It's also a big challenge for me. So we'll do what we can. It's not bad to be able to make the right taste. A treasure in eight treasures. What if someone in the family doesn't like it? In fact, there are many treasures that can be replaced. For example, shrimp, sausage, scallop, gingko, peanut, salted egg yolk, carrot, lotus root It's up to you to decide which Babao is lucky to get into the duck belly. There are skills in making delicious dishes.
