Where is Babao Gourd Duck a special delicacy? How is this dish made?

Eight-treasure gourd duck is a traditional Suzhou dish that is full of color, flavor and flavor. According to the "Jiangnan Festival as usual meal stalls" written by Emperor Qianlong during his southern tour in the first month of the 30th year of the reign of Emperor Qianlong, "' "Eight-treasure duck with glutinous rice" was the most well-known traditional dish in Suzhou at that time. "Tiao Ding Ji" and "Tongqiao Yichuo Lu" of the Qing Dynasty both described the dish and the preparation method of "Eight-treasure Duck". Jiangsu Province is the origin of this dish. Later, various specialties such as Jiangsu cuisine, Anhui cuisine, and Sichuan cuisine have established their own unique cooking methods during the process of evolution. The key point of this dish is to use the whole duck deboning technique to remove the duck bones and keep the duck skin from breaking. Eight kinds of stuffings are stuffed into the belly of the duck (the stuffings of different specialties are different), and they are precisely shaped into gourd shapes. The beef is tender, the glutinous rice dumplings are filled with fire-fighting ingredients, and the taste is salty and mellow.

Method: Use the whole duck deboning method to remove the bones of the basically processed duck, keep the shape intact, clean and cut the sea cucumber, squid, tendons, mushrooms, bamboo shoots, and sausages for later use. Cut it into small snowflakes, blanch it in hot water, steam the scallops and break them into small pieces, steam the lotus seeds; steam the glutinous rice until it is half-cooked, scoop it out, drain off the water, take a basin, add various seasonings, and add Mix salt, chicken essence, rice wine, ginger foam, oil and egg white to make eight-treasure stuffing and set aside

. Pull the duck wings from the abdominal cavity into it, fill half of the stuffing, and put the duck neck in In one half, tie the mouth with gauze strips, and then pinch the wings into a gourd shape with a small top and a big bottom. Use gauze to tie the thin part of the waist into a loose buckle. Dip the formed gourd duck in a hot water pot for a while, pick it up and pat dry. Melt the maltose, smear the duck evenly over the pot, put the pot on the fire, add oil, heat to 80% heat, add the Babao duck, fry until the persimmon is light yellow, take it out, remove the gauze strips

< p>Put the duck into a waist plate, add scallions, ginger foam, 4 grams of salt, 1 gram of chicken essence, 1 gram of cooking wine and light soy sauce. Steam until tender. Remove and remove the onions and ginger. Decant the sauce into the pot, bring it to a boil, add water to thicken it, add oil, take it out of the pot and pour it over the duck.