Babao duck, a famous dish in various hotels in Shanghai, is the best cooked in Shanghai Chenghuangmiao Shanghai Old Hotel. It is characterized by rich soup, crispy duck marinate, overflowing aroma and delicious taste. Babel ducks 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, all of which are often eaten by emperors and queens. Babel duck is a seasonal dish in autumn and winter, which is now cooked in the north and south of the Yangtze River. According to different practices and flavors, there are about 21 kinds, among which Shanghai flavor is famous. In Shanghai, the Chenghuang Temple Shanghai Old Hotel is the best. According to legend, the Old Shanghai Hotel of Chenghuangmiao originally only operated casual meals, and there were no dishes like Babao Duck and Babaoji.
in the 1931s, an old customer suggested that this restaurant should handle this kind of dishes. At that time, the chef in the store didn't know how to make this kind of food, so he went to Dahongyun Restaurant in the center of the city to buy an "Babaoji" for research and imitation, improved the operation method, and reused fire cooking to change the practice of taking out the skeleton. Instead, he steamed the whole duck with eight ingredients such as chestnuts and ham, thus making the popular Babaoji duck.
required ingredients
main ingredients: a whole duck is about 1,751g
auxiliary materials: 1.21g glutinous rice, 31g peas, 75g ham, 75g shrimp, 41g winter bamboo shoots, 51g fresh chestnuts, 51g scallops, 51g chicken gizzards, 31g dried mushrooms and 51g chicken
11 g of cooking wine
How to make it
1. Cut the whole duck's back, remove the trachea and esophagus, remove the internal organs, cut off the duck's feet, put them in a boiling pot, blanch them, take them out, wash them, wipe off the water, then apply seasonings such as soy sauce, yellow wine and white sugar, and finally buckle the duck's belly up in a big bowl for later use
2. Shelling chestnuts, taking meat and dicing; Wash chicken gizzards and chicken separately and dice them; Clean glutinous rice, steam it with water
3. Heat a wok, add lard, stir-fry onion and ginger, add cooking wine, add diced mushrooms, diced bamboo shoots, diced ham, diced chestnuts, diced scallops and diced chicken, add soy sauce and white sugar, burn it to taste, and then add glutinous rice and mix it to make the eight-treasure stuffing for later use
4. Then pour 61% 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 raw brine into the pot, add shrimps and peas, thicken it with water starch, pour in bright oil, and burn it on the duck. < P > It has become the four famous ducks with its unique taste and its own characteristics, worthy of the name.