7 p x- i0 @) H8 y# {" Y5.39.217.77Ingredients A : + g) W& L \! D- E6 a4 F9 X5.39.217.771 Muscovy duck ('fan ya'), approximately 1.5 kg 3 L* m5 i* h0 k8 K( |- K4 t5.39.217.773 tbsps dark soy sauce & h0 C7 _9 j# F) D/ m9 ~, | * V" h7 o a Z% U7 S: n! O4 q2 @公仔箱論壇Ingredients B : 8 b4 E' e" q E) A A4 {8 R9 c公仔箱論壇5 dried Chinese mushrooms (soaked, sliced) 4 C' y/ y o/ M6 V# Q; PTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。100 gm BBQ pork (cut into strips) - A" D" H( B4 w# z+ |% R4 G( bTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1 Chinese sausage (cut into strips) 6 u) Z' A8 }: N4 U% Z& @TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1/2 a pack of preserved Szechwan pickle strips公仔箱論壇 q8 ?. k, C( @' [: V! |( I( D/ M; _1 t
1 baby carrot (sliced) , {4 g3 }0 s4 f) u* I9 x公仔箱論壇100g lotus seeds (soak in hot water for 20 minutes, extract the buds and % e: i2 K1 M6 H6 E3 k+ K! V9 b公仔箱論壇peel off the skins)5.39.217.77, l9 x1 y6 `( G2 k# x
50g gingkoes (peel the skins, extract the buds)5.39.217.77" V; ^) {2 C1 q5 Z
1/2 tsp salt # s5 g. P3 C ^" TTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。200ml water $ G, N$ S6 C* O. U( wtvb now,tvbnow,bttvb2 tbsps cooking oilTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。7 q1 ~% ^* j( G: w
4 m+ m" ~- y& a1 F6 \0 E3 x9 X- ?5.39.217.77Ingredients C :5.39.217.773 h* ]+ h( K8 F! X8 T" c
600ml chicken stocktvb now,tvbnow,bttvb0 n4 O+ D* |7 E* a# N! |
20g dang shen& n8 ^* d2 a8 H: }5 a# t# ~
20g hai zhu ' ^) z3 c; M, Z; F" m; G公仔箱論壇1 tbsp qi zi # W+ n9 g# ]8 D/ W公仔箱論壇10 red dates ' Y( F7 m; T" ^5 M$ h6 U, H/ `9 o: c2 _5 z5 pcs huai shan5.39.217.777 [1 |: M8 \" e3 X4 Z! V
10g bei qi5.39.217.775 m3 \1 S- t, D9 |
2 pcs chuan xiongtvb now,tvbnow,bttvb* f P, ?* h4 X: E" {
5g tuckahoe ) p. @: j. R% `: f2 F* y8 Q; g) x4 pcs dang gui tou slices 4 L" [0 H6 `' E3 {6 i2 tbsps soy sauce 5 ^& E' ^) L( v: J7 Htvb now,tvbnow,bttvb1/2 tsp mushroom seasoning0 G7 b3 a4 [5 C, z3 a" A" _
tvb now,tvbnow,bttvb8 P( S5 e6 D3 [7 x Method : 7 x5 V ?* W; P. K; ]3 f5.39.217.7701. Clean and pat dry duck, rub 3 tbsps of dark soy sauce all over the duck, keep aside. ; S. l! @" [9 g; Stvb now,tvbnow,bttvb02. Preheat wok, pour in 2 tbsps of cooking oil, heat up, pour in allof ingredients B, stir-fry until fragrant. Then add salt and water,taste and toss well, dish up and keep aside. b( a' [- w6 H8 G6 B& N
03. Stir-fry ingredients B and stuff into the interior of the duck, then secure the opening with a bamboo skewer, keep aside. * O( E* C! B4 p: L( L/ q4 {+ Z5.39.217.7704. Bring Ingredients C to a boil, lower the heat and simmer for another 15 minutes, remove from heat and leave aside.公仔箱論壇2 o9 ]/ r' `$ N8 J H+ d
05. Line a piece of greaseproof paper, then place duck on top of thegreaseproof paper and pour in step 04, wrap and seal well. Then, wrapwith an aluminium foil and set aside.5.39.217.77. ^" y' I* N3 O# n* x
06. Bring a wok of water to a boil, place duck over a steaming tray, steam for 3 hours, until cooked.! ]% T, f* P7 F( S$ t
公仔箱論壇( l4 e/ W# C5 o
