Wulingzhi, Jiuxiangchong & Xuanhusuo Duck
Wǔjiǔ Xuánhú Duck A liver-protecting, stomach-supporting medicinal duck dish suitable for relieving epigastric pain.
Ingredients
Duck meat (main ingredient)
500 g
Wulingzhi (auxiliary)
10 g
Jiuxiangchong (auxiliary)
15 g
Xuanhusuo (auxiliary)
15 g
Fine salt (auxiliary)
a pinch
Vinegar (auxiliary, drip in before eating to season)
a pinch
Instructions
1
Prepare the Duck
Wash the duck meat, rub with a small amount of fine salt, and place in a large bowl.
2
Steam the Medicinal Decoction
Wash the Wulingzhi, Jiuxiangchong, and Xuanhusuo, place them in a bowl, add an appropriate amount of water, steam over water for 30 minutes, strain out the dregs and reserve the juice, then pour the juice into the large bowl holding the duck meat.
3
Steam Until Tender
Place the large bowl in a steamer, steam until the duck is soft and tender, and drip a small amount of vinegar before eating to season.
