Steamed Duck Dumplings

Steamed Duck Dumplings

　　Features: Rectangular pieces, dark reddish-brown in color, tender and flavorful, with meat easily separating from the bone when prodded with chopsticks. The broth is clear, with golden duck fat floating on the surface. Each diner is served one bowl.

Steamed Duck Dumplings; Ingredients: One live duck (about 2000g), 25g rock sugar, 25g soy sauce, 30g Shaoxing wine, 5g star anise, 10g refined salt, 25g scallions, 20g ginger. (Appearance, aroma, and taste: Rectangular pieces, dark reddish-brown in color, tender and flavorful, with meat easily separating from the bone when prodded with chopsticks. The broth is clear, with golden duck fat floating on the surface.)

Preparation: 1) Clean and prepare the live duck, then place it in a pot of boiling water. Add soy sauce, Shaoxing wine, rock sugar, star anise, scallions, ginger, and refined salt. Cook until the duck is about 60% done. Remove the duck, cut it into 70g rectangular pieces, and distribute them among 8 bowls.

2) Strain the original broth and pour it back into each bowl. Steam over high heat for about 2 hours until the duck meat is tender and falls apart. Serve.