1, required ingredients: a duck, sausage, mushrooms, chestnuts, ginkgo, winter bamboo shoots, smoked dried carrots, glutinous rice, cooking wine, soy sauce, salt, sugar, ginger, fragrant leaves, star anise and cinnamon.

2. Prepare the required materials.

3. Wash the duck and marinate it with cooking wine, soy sauce and salt overnight.

4. Wash the glutinous rice, soak it for two hours, and then steam it in water. Sausage, mushrooms, chestnuts, gingko, winter bamboo shoots and smoked carrots are diced, fried in oil pan, seasoned with a little soy sauce and sugar, and mixed with glutinous rice to form eight-treasure stuffing.

5. Dry the surface of the salted duck, fill the eight-treasure stuffing into the duck belly until it is full, and sew it with cotton thread.

6. Pour 60% hot oil on the duck skin with a spoon until the duck skin is golden yellow.

7. Put the duck after oil filtration into the pan, leave a little oil in the pan, stir-fry ginger slices, add soy sauce, sugar, fragrant leaves, star anise, cinnamon and appropriate amount of water, and cook for 15 minutes to form a paste. Put the duck in a steamer, pour the sauce on the duck, and steam for 2 hours on medium heat until the duck is cooked.

8. Take the duck out and put it on a plate, steam the soup in the duck plate into a pot, burn it until it is thick, and then pour it on the babao duck.