1 duck (about 950g)

Glutinous rice 150g

lotus seed

carrot

Mushroom

peanut

green soya bean

Candied jujube/jujube

sausage

chestnut

energy

Eight angles

cinnamon

Amomum tsao-ko

dark soy sauce

salt

The practice of babao duck?

Wash the duck and your stomach will be clean.

Bathe the duck with cooking wine, smear the duck evenly with salt and soy sauce, and marinate for one hour.

Soak mushrooms, lotus seeds and peanuts in advance. Dice chestnuts, sausages, carrots, mushrooms and candied dates.

Dry the glutinous rice, pour all Tintin into the glutinous rice, add appropriate amount of soy sauce and salt, and stir well for later use.

Fill the duck's stomach with stuffing and sew it up. Don't press it too tightly, the glutinous rice will swell when cooked.

Put oil in the pan, add tsaoko, star anise, cinnamon and ginger, stir-fry until fragrant, and slowly add the stuffed duck and stir-fry slightly.

Put the fried duck in an inflatable steamer, steam for 75 minutes, stew for 15 minutes, and then take it out.

When eating, open the thread, cut the chest with a knife and enjoy the food.