Ingredients
300 g duck, 25 g (about 1 oz) white fungus, a few carrot flower slices, and an appropriate amount of broth.
Seasonings
Ginger, scallions, salt, sugar, dark soy sauce, light soy sauce, cornstarch, and sesame oil, each to taste.
Instructions
1. Soak the white fungus in water for 1 hour, remove the tough stems, and tear into small florets. Bring a pot of water to a boil, add ginger, scallions, and the white fungus, cook for 5 minutes, then remove and drain well. Place the white fungus in a deep dish.
2. Wash the duck clean, place it in water with ginger and scallions and boil for 2 minutes, skim off any foam, then mix with 1 tablespoon of wine and marinate briefly; blanch, remove, and drain well, then place on top of the snow fungus; add broth and steam for 30 minutes, then pour off and discard the liquid; prepare a sauce by combining to taste salt, sugar, dark soy sauce, light soy sauce, cornstarch, broth, and sesame oil, then thicken into a gravy.
3. Stir-fry the carrot flowers in a little oil, add the prepared sauce mixture and bring to a boil, then pour over the duck and silver ear fungus. Once finished, this dish is beautifully presented and has a light, fresh flavor.