Babao duck is a fusion of Shanghai and Suzhou cuisine, with unique cooking techniques. Bone-in duck is carefully opened, filled with a variety of ingredients, put in a large bowl, sealed with cellophane, and steamed. The finished product has a plump appearance and is original. At the same time, shrimp and green beans are prepared with steamed duck juice to give the whole dish an enticing aroma.
Here is a detailed guide to making home-cooked Babao duck:
First, prepare the main ingredients: a duck, 100 grams of glutinous rice, and various toppings such as shiitake mushrooms, bamboo shoots, ham, chicken, scallops, chestnuts, peas, shrimp, and green beans. In addition, you need to prepare seasonings such as cooking wine, ginger, green onions, salt, sugar, and chicken essence.
Start Making:1The glutinous rice is washed and soaked for two hours, then steamed over water. In the meantime, dice the other ingredients and set aside.
2.Next, the duck meat is deboned, smeared with cooking wine and salt on the inside and outside, and marinated overnight.
3.Mix the glutinous rice with the filling and add salt, chicken essence and sugar to taste.
4.Fill the prepared glutinous rice filling into the duck belly, taking care not to overfill or overtighten. The duck neck can also be filled with filling.
5.Put the processed duck on a plate, put the green onion and ginger on both sides, and steam for about 3 hours until the duck is cooked through.
6.Once out of the pan, lay the duck flat and cut it, and pour the remaining soup over the duck pieces as it serves.
There are a few key points to note:
First of all, boneless duck meat is easier to fill with filling;
Secondly, the combination of glutinous rice and other fillings can be adjusted according to personal taste;
Finally, the cooking time needs to be adjusted according to the size and heat of the duck, and the duck meat is generally cooked.