Ingredients: a duck, three Chinese cabbages, three mushrooms, one hundred grams of glutinous rice, thirty grams of diced chicken, thirty grams of diced bacon, thirty grams of diced pork, forty grams of winter bamboo shoots, fifty grams of fruits and vegetables, and fifteen grams of dried lotus seeds!
Accessories: appropriate amount of vegetable oil, two tablespoons of oil, four tablespoons of soy sauce, five tablespoons of cooking wine, appropriate amount of salt, two tablespoons of sugar, six tablespoons of soy sauce, three slices of ginger, one bag of braised pork and one spoonful of chicken powder!
Step one, prepare a duck! If it freezes! Thaw!
Step 2: Wash and dry the duck, beat it into juice with salt, sugar, soy sauce and cooking wine, clean the duck inside and outside, and put it in the refrigerator for 24 hours.
Step 3: Wash the glutinous rice and soak for two hours!
The fourth step, boiling.
The fifth step is to soak lotus seeds in advance, and it is recommended to steam them with glutinous rice!
Step 6: Prepare diced mushrooms, diced carrots, diced winter bamboo shoots, corn kernels and soaked lotus seeds.
Step 7 Prepare diced chicken, diced meat and diced bacon.
Step 8: Stir-fry the diced chicken, diced meat and diced bacon in the oil pan for a while.
Step 9: Add other diced vegetables and stir fry together. Add cooking wine, salt, sugar, soy sauce, a little soy sauce and chicken powder and stir well.
Step 10: Stir-fry, mix in steamed rice, and make the eight-treasure duck stuffing.
Step 11: Fill the duck with stuffing.
Sew with cotton thread
Heat the oil in the pot.
Step 14: Wipe the water off the duck's surface, fry the duck and pour the hot oil on the duck with a spoon, and the duck's back will turn golden yellow.
Step 15: After the hot oil is poured out, put the salt, sugar, cooking wine, soy sauce, soy sauce, ginger slices, onion knots, star anise, cinnamon bark, fragrant leaves and tsaoko into the pot, and add enough water.
Step 16: Bring the fire to a boil and simmer for 90 minutes.
Step 17: Add some salt and oil to the mushrooms and Chinese cabbage, and then take them out for later use.
Step 18: Take the duck out first and remove the cotton thread.
Step 19: Leave a proper amount of juice in the pot, thicken it with strong fire, and pour some sesame oil before taking out the pot.
Step 20: Set the side dishes and pour the concentrated juice evenly on the babao duck! Put the plate on the table.