Babao Sauce Duck
Published Aug 1, 2022 at 01:16am ET
Food Material List
- 1 Mallard duck (three catties, four twos) One
- 1 Soak glutinous rice for two hours and steamed in a steamer.
- 2 The duck opens a small mouth from below to clean its stomach, then pours a small amount of yellow wine into the ducks stomach, shakes it back and forth, and pours it out except for the fishy smell, then uses the old pumping and salt to marinate the duck inside and outside for half a day.
- 3 Mix all other fillings with glutinous rice, add salt, sauce, red wine, fragrant oil and salty taste.
- 4 Then fill the duck belly with the mixed glutinous rice stuffing. Dont stuff the duck belly too full and the glutinous rice will swell after boiling.
- 5 Then sew the duck belly with sterilized needles and prevent the filling from running out when cooking.
- 6 Sprinkle the oil evenly over the duck when the oil is hot in the pan and then put the duck aside.
- 7 In a frying pan, add less oil, add anise, fragrant leaves, ginger, scallion and pepper into the aroma, then pour in the sauce, rice wine, sugar and boiling water, then boil ducks in a big fire, turn to a small fire and simmer for two hours, then poke them with chopsticks, and then add salt to the brine in a big fire.
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