How to make lotus-flavored eight-treasure gourd duck

According to reliable reports, many people have been afflicted with the cancer of laziness. The so-called "lazy" cancer actually refers to the cancer caused by one's own laziness, the most obvious of which is stomach cancer. The occurrence of gastric cancer is basically due to diet. If you cook your own meals at home regularly, you will not get stomach cancer at all. Now, let me tell you how to make lotus-flavored eight-treasure gourd duck.

1. After killing and cleaning the tender duck, cut off the duck feet, and use a knife to remove the duck bones from the duck's back (be careful not to break the duck skin in this step. It was my first time to remove the bones, and it took a long time, but I was very happy to remove the duck bones intact). Then blanch the whole duck after deboning in a pot of boiling water to remove the blood, then remove it, rinse it, add soy sauce and wine to apply to the duck body

2. Soak and wash the glutinous rice

3. Then add water and steam until cooked

4. Blanch the winter bamboo shoots in boiling water and cut them into dices.

5. Shell fresh green beans and remove the bean meat

6. After the mushrooms are soaked in water, remove the stems and cut into cubes.

7. Peel the shrimps, remove the shrimp meat, remove the shrimp intestines and cut into small pieces, add wine and cornstarch to marinate

8. Dice the ham

9. Soak the peanuts in water

10. Remove the cores of red dates and kumquats, cut into small pieces, peel fresh water chestnuts and cut into dices

11. Heat the oil pan, add lard, and fry the winter bamboo shoots and mushrooms.

12. Then add green beans and shrimp and stir fry

13. Add soy sauce, sugar and salt to the red dates, kumquats and water chestnuts and stir-fry evenly. Finally add glutinous rice and mix well to make eight-treasure duck gourd stuffing

14. Stuff into duck stomach

15. I found that I didn't have pure cotton thread at home, so I used toothpicks to tie the duck's mouth and seal it, and stuffed half of the duck's head in. Because my duck's mouth was a little big, I also used toothpicks to tie the open duck skin, and then used cotton tape to tie the wings to make the duck into a gourd shape.

16. Wrap the duck in lotus leaves and steam it for an hour.

17. Move the steamed duck to a plate, pour the original soup into the pot, add soy sauce, water, starch and thicken, drizzle sesame oil on the duck.

18. Blanch the choy sum in boiling water, remove and cut in half, cut the carrots into ingot shapes, and place them around the eight-treasure gourd duck.

When you are resting, don’t always eat takeout or go out to eat. After all, video security is also a very big problem now. According to the above introduction, make the lotus-flavored eight-treasure gourd duck by yourself.