Delicately Steamed Whole Duck

Last updated 2026-11-08 — Ingredients: 4 jin of flour, 4 liang 1 qian of Sichuan salt, 2 liang of magnolia slices, 3 fen of pepper powder. 15 prickly ash berries, 5 qian of ginger, 3 scallion bulbs, 5 fen of monosodium glutamate, 5 qian of sesame oil. Method: 1. Wash the gluten out of the flour and mix it with Sichuan salt and pepper powder. Then, cut the hot-water-soaked magnolia slices into strips 1 to 4 inches long, wrap the magnolia strips with the gluten, tie them into the shape of a duck using gauze, and place in a bowl to steam. After steaming, further shape the duck and use soybeans for the eyes, and a comb to form the wings. 2. Boil a broth with the pepper powder, prickly ash berries, 1 liang of Sichuan salt, ginger, and scallions, then add monosodium glutamate and sesame oil. Pour the broth into the bowl with the steamed duck to finish. Features: The duck shape is exquisitely crafted, with bones and meat, and the gauze ties closely resemble duck skin, creating a realistic effect. The duck meat is tender and soft, the broth has a delicious fishy flavor, is fragrant and aromatic, making one's mouth water. (Yan'an)