How to make goji fragrant duck? Detailed production technique shared

Goji fragrant duck is a new medicinal dish, with effects such as clearing heat and reducing internal fire, tonifying the middle and replenishing qi, and soothing the liver and freeing the lungs. The specific production steps are as follows:

1. Braising: slaughter a live duck, remove the feathers, remove the internal organs, wash clean, and braise in a pre-made braising broth. To make the braising liquid, use 100 kg of water plus 5-8 g of magnolia flower buds, 5-8 g of amomum fruit, 6-8 g of dried tangerine peel, 15-25 g of angelica dahurica, 25-35 g of cassia bark, 60-80 g of Sichuan pepper, 60-120 g of fennel, 180-220 g of star anise, 1.8-2.2 kg of salt, and an appropriate amount of scallion, ginger, and sugar. Shape the washed fresh duck in the traditional way, brush with maltose to color it, then deep-fry it, and after deep-frying put it into the braising broth to braise for half an hour, then remove it, drain the liquid, and let it cool.

2. Stuffing: after the fresh duck has been processed into braised duck, stuff the filling into its abdominal cavity until it is full. Filling formula: 400 g of fragrant rice, 300 g of goji berries, 70 g each of lotus seeds and lily bulbs, 80 g each of peas and Chinese chestnuts. Wash the filling and mix evenly for later use.

3. High-temperature steaming: vacuum-package the braised duck with the filling, one duck per bag, then steam at a high temperature of about 120°C for half an hour, and the finished goji fragrant duck is obtained.