Imperial Duck Cubes

Imperial Duck Cubes

　　Main ingredient: Half a high-quality duck (about one kilogram)

　　Ingredients: 100g fried tofu puffs, 100g dried beancurd sticks, 50g dried scallops, 25g mushrooms, 50g winter bamboo shoots, 100g Jinhua ham, 2kg milk broth

　　Seasonings: 75g peanut oil, 15g chicken oil, 5g salt, 15g cooking wine, 7.5g MSG, 25g green onions, 15g ginger slices

　　Preparation method: Cut the duck into 1.5-inch cubes. Blanch in boiling water, then rinse. Rinse the dried scallops and mushrooms, soak the dried beancurd sticks until soft and cut into inch-long pieces, dice the winter bamboo shoots, and slice the ham. Blanch the winter bamboo shoots and dried beancurd sticks in boiling water and drain. Heat the peanut oil, add chopped green onions and ginger to release aroma, then add cooking wine, milk broth, and salt. Add the duck cubes and all ingredients, bring the broth to a boil, skim off foam, and transfer to a clay pot. Simmer over low heat until the duck is tender. Remove the green onions and ginger, drizzle with chicken oil, and serve.

　　Features: Milky white broth with rich flavor, a mix of meat and vegetable ingredients, a fine dish from imperial cuisine.

　　Imperial cuisine refers to dishes served in the royal court. This dish was originally a court delicacy, hence named “Imperial Mansion.” Imperial Mansion dishes use premium ingredients, a variety of accompaniments, and refined preparation methods, resulting in rich and aromatic flavors.