Ingredients
1 whole duck (cleaned), 200 g (about 7 oz) ginkgo nuts, 400 g (about 14 oz) Chinese cabbage, 2 g cilantro (chopped), carrot to taste.
Seasonings
Ground bean sauce, oyster sauce, sugar, chicken powder, cornstarch, wine, salt, dark soy sauce, and dried tangerine peel, each to taste.
Instructions
1. Shell the ginkgo nuts, boil them in boiling water for 5 minutes, then rinse and drain; wash the duck, boil it in boiling water until cooked, remove and drain, then cut into pieces; heat 2 tablespoons of oil, fry the ginkgo nuts until fragrant, then add the duck and stir-fry briefly, add seasonings, braise the ginkgo nuts until tender, about 20 minutes, thicken with a cornstarch slurry, then turn off the heat.
2. Wash the napa cabbage, cut into short sections, cook until tender, and place in a clay pot. Arrange the duck on top of the cabbage, bring to a boil, sprinkle with chopped cilantro, and serve directly in the pot.