The practice of Babao Gourd Duck is as follows:

Preparation of raw materials:

Main ingredients: 1 plump duckling (weighing about 1 5 g).

ingredients: 75 g of cooked bamboo shoots, 75 g of cooked ham, 75 g of dried scallops, 125 g of lean pork, 5 g of fragrant mushrooms, 25 g of coix seed rice, 25 g of euryale seed rice and 3 g of cooked jelly.

seasoning: 5 g onion ginger juice, 2 g ginger pieces (pat loose), 2 g onion knots, 175 g yellow wine, 5 g soy sauce, 5 g white sugar, 2 g shrimp seeds, 5 g refined salt, 1 g chicken broth, 2 g monosodium glutamate, 1 g wet starch and 1 575 g salad oil.

vessel requirements:

1 white porcelain waist-shaped dish with a shaft length of 4 cm, 1 sand pot with a straight diameter of 3 cm, 1 large bowl with a straight diameter of 2 cm and 1 bamboo mat with a straight diameter of 25 cm.

processing and prefabrication process:

① the claws and winglets of the duck are cut off, the whole duck is deboned (the skin is kept intact), washed and slightly scalded in a boiling water pot. Turn the duck skin outward, cut the duck skeleton into large pieces, blanch and wash the intestines for another use.

② The candied fruit, ham, bamboo shoots, lean meat and shiitake mushrooms were cut into small dices (called "five dices"), and the coix seed rice and Euryale seed rice were washed separately.

③ Heat the wok, add 75 g of salad oil, and stir-fry the chopped "five diced" scallops, coix seed rice and Euryale seed rice. Add 75 g of yellow rice wine, 5 g of onion ginger juice, 15 g of soy sauce, 2 g of shrimp, 2 g of refined salt, 1 g of white sugar and 1 g of chicken broth, bring to a boil, collect the thick marinade, put it into a large bowl, pour it into the belly of the duck from the knife edge of the duck neck and shoulder, and tie the knife edge tightly with a thin hemp rope (or insert a thin bamboo stick into the knife edge) to form a green eight-treasure duck.

④ clean up the leftovers and scrub the chopping board and chopping block.

Cooking operation:

① When the wok is on fire, scoop in 1 5 g of salad oil. When the oil temperature is 2℃, spread the duck with 1 g of soy sauce. Put it in the oil pan and fry until golden brown, then pick it up and remove the oil pan.

② Take a wok, put bamboo mats in it, add duck bones, add ginger and onion knots, put the duck breast down, add clear water to submerge the duck body, add the remaining soy sauce, white sugar and refined salt to boil, skim off the floating foam, add the remaining yellow rice wine, put it on a pressure plate, cover it, and simmer for about 9 min on low heat. Take out the bamboo mat, put it in a big bowl, untie the hemp rope, put it in a big plate to remove the bamboo mat, and pick off the duck skeleton, onion and ginger, with the duck breast facing up.

③ When the wok is on fire, pour the original soup into the casserole, add monosodium glutamate when the marinade is thickened to about 4 g, thicken it with wet lake powder, and pour it on the duck.

④ Wash the wok and spoon, clean the stove, and put the seasoning pot in place.

Precautions for operation:

1) Pay special attention to the whole duck's bone and spine to prevent the duck skin from being broken.

2) The scalding time should not be long after the bone is taken out, and the duck skin should be turned carefully.

3) The filling of eight-treasure stuffing should not be too full to prevent the duck skin from bursting.

4) The oil temperature, time and color should be well controlled when frying the green Babao duck, and the duck should be deliberately pushed in the oil pan to prevent the duck skin from being damaged by sticking to the bottom.

5) When stewing in a casserole, you must use a bamboo mat as the bottom. Otherwise, the duck skin is easy to be damaged and difficult to extract. In addition, you should press it with a pressure plate. Otherwise, the boiling of the soup will easily damage the duck skin, and at the same time, the whole duck body can be immersed in the soup to keep mature and consistent.

6) If the knife edge is tied with hemp rope, a slipknot should be used, which is easy to untie after the plate is installed.