Steamed Duck with Baijiu
Made with fat duck as the main ingredient, sealed with white wine and steamed to capture a rich wine aroma; the meat comes out tender and succulent.
Ingredients
fat duck (opened along the spine to remove organs, spine and leg bones chopped off, duck odor removed, blanched)
1
shiitake mushrooms
50 g
cleaned winter bamboo shoots (peeled, tendons removed, bruised, broken into chunks)
50 g
cleaned spinach hearts
4
baijiu (Chinese white spirit)
100 g
salt
20 g
ginger pieces (bruised)
15 g
scallion segments
25 g
monosodium glutamate (MSG)
7 g
Instructions
1
Marination and Steaming
Peel the tendons off the winter bamboo shoots, bruise them, and break into chunks by hand. Open the duck along the spine to remove organs, chop off the spine and leg bones, remove the duck odor, wash clean, then blanch in boiling water. Remove and place in a basin, add bruised ginger, scallion segments, salt, winter bamboo shoot chunks, and baijiu. Seal the basin opening with oiled paper or other materials, then steam in a steamer for approximately 2 hours.
2
Step 2
Place the steamed duck into a soup basin. Strain the original broth from steaming the duck into a wok, add shiitake mushrooms, winter bamboo shoot chunks, and spinach hearts. Bring to a rolling boil over high heat, then pour the soup and vegetables over the duck together to serve.
