Ingredients
900 g (about 2 lbs) fatty duck pieces, 50 g dried tea tree mushrooms, 25 g red dates (jujubes).
Seasonings
15 g scallion segments, 15 g ginger slices, 2 teaspoons salt, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon MSG, a pinch of white pepper, 1000 g (about 4 cups) stock.
Steps
1. Soak the tea tree mushrooms in water until softened, blanch in boiling water, then drain and cut into sections; place the fatty duck pieces in a pot of cold water, add cooking wine and boil for 5 minutes, then drain.
2. Add broth, scallion segments, ginger slices, cooking wine, salt, light soy sauce, MSG, and ground white pepper to the pot. Bring to a boil, then strain to create the seasoned broth.
3. Place the duck pieces in a soup bowl, arrange the tea tree mushrooms and red dates on top, pour in the prepared broth, cover the bowl with its lid, seal the opening with plastic wrap, place in a steamer, and steam over medium heat for 2 hours until done.