Clear Broth Duck Pieces
A vegetarian dish made by shaping tofu skin and pressed tofu sheets to resemble duck pieces, then steaming them with mushrooms and bamboo shoot slices.
Ingredients
tofu skin
3
MSG
1 g
rehydrated straw mushrooms
50 g
fine salt
5 g
winter bamboo shoots
50 g
white pepper
1 g
dried tofu sheets
5
baking soda
1 g
bok choy
2
sesame oil
50 g
Instructions
1
Prepare Ingredients
Rinse the winter bamboo shoots and slice them; slice the straw mushrooms; cut the bok choy into segments; shred the dried tofu sheets; soak the tofu skin until soft and cut into rectangles.
2
Alkali Soak
Bring about 1 kg of water to a boil in a wok, remove from the heat, and add the baking soda. Place the dried tofu sheets and tofu skin in the liquid and soak until soft, then lift out and drain well.
3
Wrap the Bundle
Lay a piece of damp linen on a plate, spread the tofu skin over it, sprinkle with the shredded dried tofu and tofu skin strips, flatten and roll up into a rectangular log, then wrap tightly in the linen and tie securely.
4
Simmer the Bundle
Add about 1 kg of fresh water to the original soaking liquid, add the wrapped bundle, and boil rapidly over high heat for 10 minutes until it puffs up, then lift it out.
5
Shape the Duck Pieces
Open the hot bundle, rinse the roll briefly in clear water, let it cool, then cut it into long strips to form the "duck pieces."
6
Steam the Dish
Place the straw mushrooms and bamboo shoot slices in a large bowl, arrange the duck pieces on top, add salt, sesame oil, and fresh broth, then steam over high heat for 15 minutes and remove.
7
Finish the Dish
Heat sesame oil in a pan, add the bok choy and cook until just tender, then arrange the greens around the duck pieces. In the same pan add fresh broth and salt and bring to a boil, stir in the MSG, pour the broth into the bowl with the duck pieces, drizzle with oil, and sprinkle with white pepper.
