White Fungus and Duck
Blanch the white fungus and use it as a base. Blanch the duck and remove its skin, steam with broth, and finish with a sauce thickened using carrot flower.
Ingredients
Silver ear fungus (soak for 1 hour, remove stems, cut into small pieces, blanch)
25g
Duck
300g
Carrot flowers
a few slices
Ginger
a pinch
Scallion
a pinch
Stock
1 cup
Wine
1 tbsp
Thickening sauce (with salt, sugar, dark soy sauce, light soy sauce, cornstarch, stock, sesame oil)
a pinch
Instructions
1
Step 1
Soak the silver ear fungus in water for one hour, remove the stems and cut into small pieces. Bring water to a boil, add ginger, scallion, and silver ear fungus, and cook for five minutes. Remove, drain the water, and place in a deep dish.
2
Step 2
Wash the duck, place in ginger and scallion water, and boil for two minutes. Remove the skin, mix with one tablespoon of wine, and marinate briefly. Blanch, then remove and drain. Place on top of the silver ear fungus, add stock, steam over water for thirty minutes, then pour off the stock.
3
Step 3
Heat a little oil and stir-fry the carrot flowers, add the thickening sauce ingredients and bring to a boil. Pour over the duck and silver ear fungus to finish.
