" l6 D' V+ P" w2 q# N% `' [5.39.217.77:8898 # G. l1 ]% P5 T. U% \5 Q$ VIngredients A : - K( o5 k8 ]( e2 h6 _+ ?! y5.39.217.77:88981 Muscovy duck ('fan ya'), approximately 1.5 kgTVBNOW 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。# j8 ]4 I9 b3 Y" M
3 tbsps dark soy sauceTVBNOW 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。 A7 M% c: c. \9 |+ y* w
' F% x# I$ x+ H V' 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。Ingredients B : ! i" H4 H+ e0 m公仔箱論壇5 dried Chinese mushrooms (soaked, sliced)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。: s. b/ ~- Y- u) A( I
100 gm BBQ pork (cut into strips) $ S/ u9 w+ \& O8 h/ ?1 Chinese sausage (cut into strips) / P! w1 L4 ~% W) j) b( C4 H5.39.217.77:88981/2 a pack of preserved Szechwan pickle stripsTVBNOW 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。' l2 Q7 o2 n( y! }9 r0 {7 p" Z
1 baby carrot (sliced)4 h* T, T- a* T9 N
100g lotus seeds (soak in hot water for 20 minutes, extract the buds andTVBNOW 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 H1 e3 ~# k: q3 w5 x
peel off the skins)" i# B, I. Q1 C9 u. J5 {! @
50g gingkoes (peel the skins, extract the buds) 8 ~1 O# W; W8 E& t0 B1/2 tsp salt 4 Z3 S C: C2 |% f$ v5.39.217.77:8898200ml water5.39.217.77:88985 i, m9 c/ r- p# p9 K
2 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。+ e, r6 P L; q9 R( k$ g1 @. G
- ~2 r/ R# D! H' m9 F1 ~5.39.217.77:8898Ingredients C :5.39.217.77:8898+ I* Q* N5 ]' d$ ]
600ml chicken stocktvb now,tvbnow,bttvb/ Q# X% P& L* s4 v
20g dang shen0 L8 Y2 W- u2 m$ F% x5 U- Q
20g hai zhu5.39.217.77:8898- v9 f' L% V* m
1 tbsp qi zi : S" B1 e3 |2 A7 X1 ^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。10 red dates, Z0 l8 e1 |/ j7 s4 O, w
5 pcs huai shan公仔箱論壇 D0 Q: k9 H; b1 V! P. }
10g bei qi% V& ?+ `7 M6 |) L7 H3 Z
2 pcs chuan xiong ! o. L0 ?5 Z k5 P+ m3 b& `tvb now,tvbnow,bttvb5g tuckahoe e! @% b8 D+ T
4 pcs dang gui tou slices- U; m" R+ R8 G' m% l7 j
2 tbsps soy sauce . }6 o4 M U& j- d8 \9 M1/2 tsp mushroom seasoning 1 X$ u# _1 \, `& Y: d: H0 S% ] ) }# E$ Q6 H, P1 Y; Ltvb now,tvbnow,bttvbMethod :公仔箱論壇5 S7 u5 t4 Q7 J4 T$ }+ J R
01. Clean and pat dry duck, rub 3 tbsps of dark soy sauce all over the duck, keep aside. % `. w# C( Y+ P9 Z7 c4 L; R1 @02. 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. 9 z- x. b# w* n$ x Jtvb now,tvbnow,bttvb03. Stir-fry ingredients B and stuff into the interior of the duck, then secure the opening with a bamboo skewer, keep aside. # V& z9 g+ @9 i, M; _0 Z公仔箱論壇04. Bring Ingredients C to a boil, lower the heat and simmer for another 15 minutes, remove from heat and leave aside. 1 u+ e3 Z6 _0 G- Z6 n05. 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 @3 ]( x1 A: `0 y' @" l# y: G' M5.39.217.77:889806. Bring a wok of water to a boil, place duck over a steaming tray, steam for 3 hours, until cooked. 0 q: y" l- {. w% D; x公仔箱論壇) r3 \( ^; Y5 d4 m, B