Fish Skin Wonton Casserole Duck

Name: Fish Skin Wonton Casserole Duck
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 1 kg Duck (cleaned, with feet and wings removed, slit open on the back); 200 g Pork; 50 g Cooked ham; 300 g Fish meat (cut into 6-8g dice); 200 g Cleaned shrimp; 2 slices Dried shiitake mushrooms; 2 Chinese broccoli; 1 Egg; 10 g Sesame oil; 5 g Black pepper powder; 40 g Starch; 20 g Cooking wine; 12 g Salt; 8 g MSG; 60 g Scallion; 10 g Ginger; to taste Chicken broth

Made with cleaned duck as the main ingredient, combined with fish meat, shrimp, and other ingredients in a clay pot, producing a rich and flavorful broth.

1h 50m

Easy

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Ingredients

Duck (cleaned, with feet and wings removed, slit open on the back) 1 kg

Pork 200 g

Cooked ham 50 g

Fish meat (cut into 6-8g dice) 300 g

Cleaned shrimp 200 g

Dried shiitake mushrooms 2 slices

Chinese broccoli 2

Egg 1

Sesame oil 10 g

Black pepper powder 5 g

Starch 40 g

Cooking wine 20 g

Salt 12 g

MSG 8 g

Scallion 60 g

Ginger 10 g

Chicken broth to taste

Instructions

Step 1

Remove the feet and wings from the duck, make a slit along its back, then scald the duck with boiling water to clean it thoroughly and remove blood impurities.

Step 2

Place the duck into a casserole pot, add 1 slice of scallion, 1 slice of ginger, a little cooking wine, and an appropriate amount of water. Simmer over low heat until the duck is tender, skim off all excess oil, then add salt, MSG, pepper powder and other seasonings, plus an appropriate amount of chicken broth.