Babao duck is a famous dish of hotels in Shanghai, and it is best cooked in Shanghai Chenghuangmiao Shanghai Time-honored Hotel. It is characterized by rich soup, crispy duck sauce, overflowing aroma and delicious taste. Babel duck appeared as early as the Qing Dynasty. There are eight-treasure duck soup, eight-treasure pot roast duck hot pot, stewed eight-treasure duck, eight immortals duck and other dishes in the Qing court, which are often eaten by emperors and queens. Babel duck is a seasonal dish in autumn and winter, and now it is cooked in all parts of the country. According to different practices and tastes, there are about 20 kinds, among which the above seafood is famous. In Shanghai, Chenghuang Temple Shanghai Old Hotel is the best. According to legend, the old Shanghai hotel in Chenghuang Temple used to only handle light meals, and there were no dishes like Babao duck and Babaoji.

In the 1930s, an old customer suggested that this store handle this kind of dishes. At that time, the chef in the store didn't know how to cook this dish, so he went to Dahongyun restaurant in the city center to buy an "eight treasures" to study imitation, improved the operation method, re-used fire roasting and changed the practice of taking out the skeleton. Instead, the whole duck was steamed with eight kinds of ingredients such as chestnuts and ham, thus making a popular eight-treasure chicken and duck.

Required ingredients

Ingredients: a whole duck about 1750g.

Accessories: glutinous rice120g, peas 30g, ham 75g, shrimps 75g, winter bamboo shoots 40g, fresh chestnuts 50g, scallops 50g, chicken gizzards 50g, mushrooms 30g and chicken 50g.

Seasoning: soy sauce 50g, water starch 30g, shallot 10g, ginger 10g, monosodium glutamate 5g, sugar 10g, yellow rice wine 10g, cooking wine 10g.

manufacturing method

1. Cut the back of the whole duck, remove the trachea and esophagus, remove the internal organs, cut off the duck's feet, blanch them in a boiling water pot, take them out, wash them, dry them, then apply seasonings such as soy sauce, yellow wine and sugar, and finally buckle the duck's belly up in a big bowl for later use.

2. Dice ham, winter bamboo shoots, scallops and mushrooms; Shelling chestnuts, taking meat and cutting into pieces; Wash and dice chicken gizzards and chicken respectively; Wash glutinous rice and steam it with clear water.

3. Heat a wok, add lard, stir-fry chives and ginger, cook cooking wine, add diced mushrooms, diced bamboo shoots, diced ham, diced chestnuts, diced scallops and diced chicken, add soy sauce and white sugar, and then add glutinous rice and mix well to make the eight-treasure stuffing for later use.

4. Fill the eight-treasure stuffing into the duck belly, sew it with cotton thread until it is full, and then pour 60% hot oil on the duck skin with a spoon until the duck skin is golden yellow.

5. Put the duck in a steaming bowl, seal the bowl with cellophane, put it in a cage, steam for 2 hours on medium fire until the duck is cooked, remove the cellophane and cover the duck on the plate; Pour the steamed duck marinade in the bowl into the pot, add shrimp and peas, thicken it with water starch after boiling, pour in bright oil and burn it on the duck.

It has become four famous ducks with its unique taste and its own characteristics, worthy of the name.