Babao duck(ba bao ya )

Babao duck

Introduction:

"Babao duck belongs to Shanghai cuisine. Its color is ruddy and its shape is complete. Its meat is crisp and rotten. Its flavor is rich and its juice is thick and delicious. Babao duck, which I must eat every Mid Autumn Festival, I still remember when I just got home from military training in my freshman year. I was hungry and thirsty, but I wolfed down the whole duck. My grandmother and mother only ate a little. Later, my mother fell ill and died. Every year, my grandmother did the Mid Autumn Festival. Although it tasted good, it was not as fragrant as my mother did. Now grandma is getting older and older, and I have my own baby. In a flash, my daughter is in kindergarten. This year's Mid Autumn Festival coincided with my father's return home. In the early morning, I went to the market to buy ducks, and then asked people to kill them. The cost of killing ducks rose all the way to 10 yuan. With the vague impression in my memory, I pickled in the morning and simmered in the afternoon. At night, the whole family sat down at the same table, tasted food and drank wine. The fastest elimination was this Babao duck. We can see how attractive it is. "

Production steps:

Step 1: kill and wash the domestic ducks, and control the water content.

Step 2: marinate with soy sauce, salt, cooking wine and ginger slices for several hours.

Step 3: wash the glutinous rice and soak it for at least two hours.

Step 4: soak shrimp in advance to remove salty smell.

Step 5: find a large basin and put in glutinous rice, shrimps and minced meat.

Step 6: add proper amount of fresh soy sauce to taste and stir evenly with chopsticks.

Step 7: put the glutinous rice stuffing into the duck belly.

Step 8: the picture shows the duck with the sink in.

Step 9: sew and operate the duck with needle and thread, just like mending clothes.

Step 10: heat hot water in the pan, add proper amount of cooking wine and ginger slices, put the whole duck into the boiling water, and skim the foam after the water boils.

Step 11: find a bigger pressure cooker, put the Duck Washed by blanching water into the pot, and press for about half an hour.

Step 12: after pressing, put the duck into a large pot, add star anise, cinnamon, sugar and fresh soy sauce, bring to a boil over high heat and simmer slowly over low heat for two hours. Turn the duck over carefully in the middle, and season with soy sauce and salt in the last hour.

Step 13: stir in a small amount of scallion.

Step 14: eight treasures rice in duck belly.

Step 15: the taste is so good, only the duck shelf is left~

Materials required:

Domestic duck: one

Glutinous rice: half a Jin

Shrimp: right amount

Minced meat: moderate

Old style: moderate

Fresh soy sauce: right amount

Salt: right amount

Sugar: right amount

Star anise: two

Cinnamon: one piece

Ginger: a small piece

Cooking wine: moderate

Note: 1, duck belly inside to all clean, duck lungs, trachea, blood, etc. to remove clean. 2. The glutinous rice stuffing inside the duck belly should not be too full, it will swell when boiling, and it should not be pressed too tightly, so it is not easy to cook. 3. It's better to pickle the duck in advance. I pickled it for half a day. 4. The stitches can be cleaned in advance, or sterilized in the microwave oven. 5. Pressing in pressure cooker can shorten the simmer time, and glutinous rice is easier to cook. 6. Finally, when simmering, you can taste more and add or subtract the proportion of salt and sugar according to your personal taste.

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: spiced

Chinese PinYin : Ba Bao Ya