Ingredients
500 g Muscovy duck (about 1 lb), 25 g rehydrated shiitake mushrooms, 10 g carved carrot flower slices, 1 lotus leaf.
Seasonings
20 g peanut oil, 15 g wet cornstarch, 10 g light soy sauce, 5 g each of MSG, scallion segments with water chestnuts, and Shaoxing wine, 2 g each of salt and sesame oil.
Instructions
1. Rinse the duck thoroughly and cut into pieces about 3 cm long and 2 cm wide; slice the shiitake mushrooms.
2. Combine the duck pieces, sliced shiitake mushrooms, carrot flowers, light soy sauce, salt, MSG, Shaoxing wine, sesame oil, wet cornstarch, peanut oil, and scallion segments, mixing well. Marinate for 30 minutes. Cut the lotus leaf to fit and place it in a small bamboo steamer basket. Arrange the marinated duck pieces on the lotus leaf, then steam over high heat for 30 minutes. Serve directly in the steamer. This dish is aromatic, tender, and refreshingly smooth.