02
Marinate with salt and garlic slices, sprinkle with salt evenly, and wipe the whole duck with garlic slices, including the duck cavity. After curing in 1 for an hour or two, the salt will separate the excess water in the duck meat, making the duck meat solid and delicious. Put a cotton rope around your neck and hang it to dry.
03
Then smear the whole duck with soy sauce and oyster sauce, including the head, neck, feet and cavity. It takes at least four hours to completely absorb. I spent the night. The garlic slices are still there.
04
Soak glutinous rice overnight in advance and drain.
05
Dice water bamboo and Pleurotus eryngii, blanch in boiling water, dice carrot and pork, and set aside.
06
Fry peanuts and peel them. Free to choose whether to peel or not. I process peanuts in the microwave oven.
07
Except the flower rice, mix the prepared stuffing with seasoning, leave it for about half an hour, and pour in peanuts.
08
Pour the prepared stuffing into the duck's stomach with a spoon.
09
Put a quilt needle on the cotton thread and sew up the duck. Look left and right according to the picture. The hem should be wider, otherwise the glutinous rice will be elongated, about 1- 1.5 cm.
10
Thread the needle through the cotton thread and tighten it as shown in the figure. Wear it twice and it won't spread.
1 1
The surgeon has finished.
12
Sew it around your neck, too.
13
After all sewing, put some soy sauce and oyster sauce on it and cover it with tin foil.
14
Wrap the package 2-3 with plastic film.
15
In a large steamer, water is boiled and cooked. Steam for at least 2 hours. If it is a duckling, it will take longer. Take out the plastic wrap, tin foil and cotton thread from the pot. I stuffed too much of this stuff, and the duck's stomach burst.
16
The duck turned over. I thought the duck back would look better, but I didn't expect it to be steamed for too long. Ducks are too crisp. I steamed it for more than 4 hours, and finally baked it in a 200-degree oven for 15 minutes without preheating the oven. The purpose of roasting is to make the duck skin tough and colorful. Eat immediately after baking.
Special tips
The plastic wrap on sale now can't directly contact high temperature and greasy food, so it is healthy and safe to cover it with tin foil and then wrap it with plastic wrap.