material

Duck 1

Proper amount of salt

Garlic head 8 petals

Proper amount of soy sauce

Proper amount of oyster sauce

Accessories: duck stuffing

Appropriate amount of glutinous rice

Moderate pork

Water bamboo is fresher and more suitable in winter.

Appropriate amount of Pleurotus eryngii

Carrot right amount

Proper amount of salt

Proper amount of soy sauce

Proper amount of oyster sauce

Proper amount of sugar

Peanut quantity

The practice of glutinous rice duck (eight-treasure duck)

Deal with the bought ducks, rinse them and drain them.

Marinate with salt and garlic slices, sprinkle with salt evenly, and wipe the whole duck with garlic slices, including the duck cavity. After curing in 1 for an hour or two, the salt will separate out the excess water in the duck meat, making the duck meat firm and tasty. Put a cotton rope around your neck and hang it to dry.

Then smear the whole duck with soy sauce and oyster sauce, including the head, neck, feet and cavity. It takes at least four hours to completely absorb. I spent the night. The garlic slices are still there.

Soak glutinous rice overnight in advance and drain.

Dice water bamboo and Pleurotus eryngii, blanch with boiling water, dice carrots and dice pork. Spare.

Fry peanuts and peel them. Free to choose whether to peel or not. I process peanuts in the microwave oven.

Except the flower rice, mix the prepared stuffing with seasoning and leave it for about half an hour. Add peanuts.

Pour the prepared stuffing into the duck's stomach with a spoon.

Put a quilt needle on the cotton thread and sew up the duck. Look left and right according to the picture, and the seam edge should be wider, otherwise the glutinous rice will be elongated, about 1- 1.5 cm.

Just thread the needle through the cotton thread as shown in the figure, and it won't spread out if you wear it twice.

Is the surgeon finished?

Sew it around your neck, too.

After sewing, apply some soy sauce and oyster sauce and cover with tin foil.

Wrap 2-3 layers with plastic wrap.

In a large steamer, water is boiled and cooked. Steam for at least 2 hours. What if it's a duckling? A long time. oh

I steamed it with two old aluminum pot.

Take out the plastic wrap, tin foil and cotton thread from the pot. Wow, the duck has a flat tire? There is too much stuffing.

The duck turned over. I thought the duck back would look better, but I didn't expect it to be steamed for too long. Ducks are too crisp.

I steamed for more than four hours.

Finally, bake in the oven at 200 degrees 15 minutes without preheating the oven.

The purpose of baking is to toughen and color duck skin.

Eat immediately after baking.