' `. n2 T1 M" d6 p4 B3 N0 \Ingredients A : " e+ P7 f" o) A$ G- P$ s: D4 N公仔箱論壇1 Muscovy duck ('fan ya'), approximately 1.5 kg; }) z- f$ ^# w& U
3 tbsps dark soy sauce $ S: h* r" R2 r$ w2 Y公仔箱論壇 $ M c, \. I# G/ G) u' O+ l& kTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。Ingredients B :tvb now,tvbnow,bttvb+ O2 j. r6 _8 U
5 dried Chinese mushrooms (soaked, sliced)tvb now,tvbnow,bttvb5 I" E" P) e/ e2 ]
100 gm BBQ pork (cut into strips)3 c& l2 i: O6 G0 M: c8 M
1 Chinese sausage (cut into strips) ' u5 _/ @4 T$ z9 l utvb now,tvbnow,bttvb1/2 a pack of preserved Szechwan pickle strips( N' z( c9 {& c: Y8 G
1 baby carrot (sliced)4 r0 h6 E" P: t4 g2 Z/ Z0 ~1 T
100g lotus seeds (soak in hot water for 20 minutes, extract the buds and 8 `$ c W( l- o9 |+ [9 }& kTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。peel off the skins) : D% ^, c/ n3 b$ E公仔箱論壇50g gingkoes (peel the skins, extract the buds)tvb now,tvbnow,bttvb/ b- K l q i8 G5 B5 K4 [
1/2 tsp salt - I$ E, J* m0 |0 L' w! V* P, b5 }200ml water: z5 {% M! _3 q \5 x0 v5 \, A
2 tbsps cooking oil $ c: @$ |7 [* }( xTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。3 l" z2 E" @; u7 x! a! }; x Ingredients C :TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。* `$ \8 }' N$ `; q4 S8 k
600ml chicken stock 3 C, N! H3 V' d; b* J ?; I+ ?tvb now,tvbnow,bttvb20g dang shentvb now,tvbnow,bttvb$ K* z8 C# }+ s9 T6 E' o6 Q
20g hai zhuwww3.tvboxnow.com- F e& p4 X3 H7 x/ x8 x8 o3 a
1 tbsp qi zi/ k7 }3 b% u, N% N5 F; W
10 red dates& H9 e7 T& Q" K* L1 ^- ^5 y
5 pcs huai shan $ z0 P5 j5 o2 w$ Ntvb now,tvbnow,bttvb10g bei qi7 ?: h+ i, s) q/ @( [6 ~1 f% X
2 pcs chuan xiong- J0 a A5 g/ v) x& C4 p! V
5g tuckahoe0 }' t+ n8 t! c8 Z1 h
4 pcs dang gui tou sliceswww3.tvboxnow.com& l. D" {. Z( d$ l* v
2 tbsps soy sauce & i3 d4 x7 P5 q6 l$ w) y公仔箱論壇1/2 tsp mushroom seasoning 4 S! ]1 v! h' A: i1 utvb now,tvbnow,bttvb2 @& `4 ^3 u8 y; L Method : & ]- K$ t3 n. M$ ?4 Ytvb now,tvbnow,bttvb01. Clean and pat dry duck, rub 3 tbsps of dark soy sauce all over the duck, keep aside. 0 ~" P. q$ \3 _( S# r! X' t公仔箱論壇02. Preheat wok, pour in 2 tbsps of cooking oil, heat up, pour in allof ingredients B, stir-fry until fragrant. Then add salt and water,taste and toss well, dish up and keep aside.www3.tvboxnow.com! I) l/ ]) B2 T' ], ]( c. P# }
03. Stir-fry ingredients B and stuff into the interior of the duck, then secure the opening with a bamboo skewer, keep aside. 9 L+ \1 u9 z0 a& c: Z: Ctvb now,tvbnow,bttvb04. Bring Ingredients C to a boil, lower the heat and simmer for another 15 minutes, remove from heat and leave aside.公仔箱論壇& o2 p; N! z+ z+ ~
05. Line a piece of greaseproof paper, then place duck on top of thegreaseproof paper and pour in step 04, wrap and seal well. Then, wrapwith an aluminium foil and set aside. 2 T, i* q) d% V, [1 B$ Utvb now,tvbnow,bttvb06. Bring a wok of water to a boil, place duck over a steaming tray, steam for 3 hours, until cooked./ L' [. \+ [7 z4 F* n, O' j# u* x
