[中式食譜] 富貴盛滿鴨

材料A：公仔箱論壇) a( E7 Q! H7 \
番鴨......1只（約1.5公斤）
黑醬油......3湯匙
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材料B：
東菇......5朵（浸軟，切絲）
燒肉......100 公克（切絲）
臘腸......1條（切絲）公仔箱論壇# H, H, L5 W0 F2 p8 d) ~- m$ a
榨菜絲......半包
紅蘿蔔......1小條（切絲）
湘蓮子......100公克（熱水浸廿分鐘，去皮及心）( e  O2 ^( b) s3 z$ p# ^& g, W& B0 n
白果......50公克（去皮、去心）
鹽......1/2 茶匙' ]: l3 }5 V% O( i# J
清水......200毫升5.39.217.77:8898; x! B1 {) E+ }7 @! {, a
食油......2湯匙
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材料C：
雞上湯......600毫升
黨參.......20公克公仔箱論壇$ s, d6 p, u3 ]0 e& U) E/ I: p$ z
海竹......20公克
杞子......1湯匙
紅棗......10粒
淮山......5片/ e, w$ W4 M+ X$ R% j8 o+ F/ }
北疧......10公克
川芎......5公克
茯苓......2片' B- L1 u4 r/ p. D. {6 K3 [% ~
當歸頭......4片
醬油......2湯匙
松茸精......1/2 茶匙5.39.217.77:8898/ \3 }1 U: T" r. y

烹飪過程：tvb now,tvbnow,bttvb# B) X* n5 Z) D/ G  M
01. 將鴨子洗淨、抹乾水份後，再把3湯匙的黑醬油均勻抹在鴨全身，備用。
02. 燒熱鍋後，倒入2湯匙的食油，燒熱後，將所有的材料B倒入，炒香，之後加入鹽及水，試味後，再拌炒均/ Y+ U4 x4 d: _: K8 H, O
勻，即可盛起，備用。
03. 把炒香的材料B塞入鴨肚內，再用牙籤或竹籤封口，待用。公仔箱論壇0 _% f2 ~9 G# r! M8 l% O: H) h* Y
04. 把材料C煮滾後，轉小火煮多15分鐘，熄火，待用。8 t, E& Y- w6 Q6 @4 {) o
05. 攤開一張玻璃紙，然後將鴨子放入及倒入過程04，包扎緊。再包裹一張錫箔紙，待用。tvb now,tvbnow,bttvb' f/ d6 }) K0 i  i# ^
06. 燒熱一鍋的水，將鴨子放在蒸架上，隔水蒸3小時，至到tvb now,tvbnow,bttvb& {7 m  u5 y7 Q
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Ingredients A :5.39.217.77:8898" W$ z$ [4 ^) a9 {
1 Muscovy duck ('fan ya'), approximately 1.5 kg
3 tbsps dark soy sauce5.39.217.77:8898! A4 o7 ^8 i- h6 o

Ingredients B :
5 dried Chinese mushrooms (soaked, sliced)
100 gm BBQ pork (cut into strips): z  G9 H& n: G$ ]2 Q3 P* A; t
1 Chinese sausage (cut into strips)tvb now,tvbnow,bttvb; K9 U; J: ^" n, t3 u# B
1/2 a pack of preserved Szechwan pickle strips
1 baby carrot (sliced)5.39.217.77:8898# [* X4 C" a$ E, }6 q! h
100g lotus seeds (soak in hot water for 20 minutes, extract the buds and6 _2 w' c  M- Y9 c
peel off the skins)
50g gingkoes (peel the skins, extract the buds)公仔箱論壇/ ~2 X" n+ E) J: ?  x
1/2 tsp salt
200ml water7 F- L$ [1 m& T; c/ R+ v6 P
2 tbsps cooking oiltvb now,tvbnow,bttvb- T  L) z% W6 u& J) r$ R

Ingredients C :
600ml chicken stock
20g dang shentvb now,tvbnow,bttvb* K3 O" r* v/ f; b
20g hai zhu
1 tbsp qi zi
10 red dates
5 pcs huai shan
10g bei qi
2 pcs chuan xiong
5g tuckahoe/ P8 v1 N% A3 f9 Y7 I( B( q9 W+ R. n
4 pcs dang gui tou slices
2 tbsps soy sauce; B) @) @) I: Y1 c1 @7 O
1/2 tsp mushroom seasoningtvb now,tvbnow,bttvb1 z8 |5 C% S0 \4 x

Method :
01. Clean and pat dry duck, rub 3 tbsps of dark soy sauce all over the duck, keep aside.
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.
03. Stir-fry ingredients B and stuff into the interior of the duck, then secure the opening with a bamboo skewer, keep aside.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。# m9 H) L; @+ h
04. Bring Ingredients C to a boil, lower the heat and simmer for another 15 minutes, remove from heat and leave aside.
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.tvb now,tvbnow,bttvb1 G: e8 Q% {# I+ b0 H7 c
06. Bring a wok of water to a boil, place duck over a steaming tray, steam for 3 hours, until cooked.

富貴盛滿鴨(Prosperous Duck)

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