Ingredients
10 g (about 1/3 oz) Chinese caterpillar fungus (cordyceps), 1 old male duck.
Seasonings
to taste: cooking wine, ginger, scallion whites, ground white pepper, salt, and MSG.
Instructions
1. Slaughter the duck, remove all feathers and internal organs, rinse thoroughly, chop off the feet and claws, blanch in boiling water, then remove and let cool; wash the cordyceps in warm water; slice the ginger and cut the scallions, set aside.
2. Split the duck head open along the neck, insert 8-10 cordyceps flowers into the head cavity, then tie it tightly with cotton thread. Place the remaining cordyceps flowers along with ginger and scallion whites into the duck's belly. Put the duck in a deep dish, pour in clear broth, and season with salt, white pepper, and Shaoxing wine. Seal the dish tightly with wet parchment paper, then steam in a bamboo steamer for about 2 hours. Once done, remove the paper, discard the ginger and scallion whites, add a pinch of MSG, and serve.