Goldfish Duck Feet

Name: Goldfish Duck Feet
Ingredients: 12 pieces Duck feet (boiled for 15 minutes until half-cooked, boned, hard calluses on the palms cut off); 100 grams Chicken paste (stirred until stiff to form a paste); 30 grams Soaked shiitake mushrooms (blanched then shredded); 15 grams Soaked bamboo shoots (blanched then shredded); 30 grams Soaked fish maw (blanched then shredded); 24 grains Fresh peas (used for goldfish eyes); A small amount Fat choy (black moss); 25 grams Cucumber peel (cut into thin strips 4 fen long); 15 grams Cooking wine; 2 grams Refined salt; 20 grams Wet cornstarch; 5 grams Flour (sprinkled on the base of duck feet); 2 pieces Egg whites (whipped into snow-white foam); 400 grams Clear soup; 10 grams Chicken fat

A decorative craft dish from the Manchu Han Imperial Feast, featuring duck feet as the base, artfully shaped into a goldfish and steamed to perfection.

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Ingredients

Duck feet (boiled for 15 minutes until half-cooked, boned, hard calluses on the palms cut off) 12 pieces

Chicken paste (stirred until stiff to form a paste) 100 grams

Soaked shiitake mushrooms (blanched then shredded) 30 grams

Soaked bamboo shoots (blanched then shredded) 15 grams

Soaked fish maw (blanched then shredded) 30 grams

Fresh peas (used for goldfish eyes) 24 grains

Fat choy (black moss) A small amount

Cucumber peel (cut into thin strips 4 fen long) 25 grams

Cooking wine 15 grams

Refined salt 2 grams

Wet cornstarch 20 grams

Flour (sprinkled on the base of duck feet) 5 grams

Egg whites (whipped into snow-white foam) 2 pieces

Clear soup 400 grams

Chicken fat 10 grams

Instructions

Prepare duck feet

Fill the pot with clean water, add duck feet, bring to a boil and cook for about 15 minutes. When they are half-cooked, remove them, rinse in cold water, take out, remove the bones from the back of the duck feet by hand, then use scissors to cut off the hard calluses on the palms. Then place the duck feet palm side up on a flat plate, sprinkle some flour on the base of the feet.

Prepare ingredients

Fill the pot with clean water, add soaked shiitake mushrooms, soaked bamboo shoots, and soaked fish maw separately, blanch over heat then remove, drain all water, and cut into shreds. Pour egg whites into a plate, beat with chopsticks until they form snow-white foam. Cut cucumber peel into thin strips 4 fen long.

Shape into goldfish form

Put chicken paste into a bowl, add a small amount of cooking wine, refined salt, cornstarch, chicken fat, and clear soup each, stir until stiff, then add egg whites, mix well into a paste. Use your hand to squeeze the paste into goldfish shapes about 1 inch long, place them on the base of the duck feet, stick two peas on the fish head as eyes.