4 chicken mushrooms, soaked in hot water and sliced thinly
½ lbs pork, chopped coarsely
Liver and gizzard, diced
Wash duck thoroughly with salt water. Wipe dry. Rub ginger juice over the whole duck, including the inside.
Heat lard or oil in heated wok and stir-fry A till brown. Add mushrooms and stir fry for 1 minute. Add the chopped pork, stir fry for 1 minute. Add the chopped pork, stir fry for 2 minutes, then add the diced liver and gizzard. Cook for 5 minutes.
Remove fried mixture to a saucepan. Add B. Pour in 3 cups boiling water and let simmer for 30 minutes. Remove the meat mixture and keep gravy inside.
Stuff duck with meat mixture. Place duck in large bowl and pour gravy over. Steam over rapidly boiling water for 3 hours or till duck is tender. Serve hot.
Note: Add boiling water to the steamer is necessary. Keep the water boiling all the time.
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