Scallion Duck Strips
A richly colored dish featuring tender, succulent duck that has been fried, boiled, and steamed, then deboned and cut into strips. It is steamed together with quail eggs and fried scallions to absorb their flavors.
Ingredients
duck (about 2000g, eviscerated and rinsed clean)
1
quail eggs (boiled and peeled)
15
scallion (cut into sections with decorative crisscross cuts, deep-fried until golden)
200 g
oil (actually consumes 100g)
1000 g
Sichuan peppercorns
to taste
star anise
to taste
stock
to taste
fine salt
to taste
MSG
to taste
ginger
to taste
Shaoxing wine (not listed in the ingredient table, mentioned in the steps)
to taste
soy sauce (not listed in the ingredient table, mentioned in the steps)
to taste
Instructions
1
Marinating and Frying
Eviscerate the duck, rinse it clean, add Shaoxing wine and soy sauce to marinate briefly, then deep-fry in oil until golden.
2
Boiling and Cutting
Transfer the duck to a pot of water and cook until about 60% done. Remove the duck bones, then chop the meat into back strips.
3
Steaming the Duck
Arrange the duck strips neatly in a bowl, add the seasonings and stock for flavor, then steam in a steamer until very tender and set aside.
4
Preparing Quail Eggs
Boil the quail eggs until cooked through, peel them, place in a bowl to absorb flavor, then steam in a steamer.
5
Frying Scallions
Cut the scallions into sections with decorative crisscross cuts, deep-fry in oil until golden, place in a bowl, and steam... (the original text breaks off here)
