Molt Stewed Duck with Salted Cabbage
Ingredients
- ½ Duck
- ½ tbsp Salted cabbage
- 1 cup Dried bamboo shoot
- 3 tbsp Soysauce
- 2 tbsp Cornstarch paste
Ingredients A:
- 1 tsp Sugar
- ½ tbsp Wine
- ¼ tsp Pepper
- ⅔ cup Water
- 2 Ginger slices
- 1 Green onion
Preparation
- Clean the duck, pat dry, soak with soysauce for 5 minutes. Deep-fry in hot oil until golden brown. Romove, cut into rectangular shape ½" x 1".
- Place the salted cabbage in bottom of a large bowl .Arrange the duck piecs on top (skin side clown) Place the bamboo shoot (soaked in hot water to soft) on top of duck. Pour the soaking duck sauce and “Ingredients A” seasoning on duck, steam for 2 hours. Turn over bowl on a large plate to remove duck on plate.
- Pour the stock in pan, thicken with cornstarch paste. Sprink¬le over the duck and serve.