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| Steamed Duck in Lotus Leaf |
- duckling 500g
- soaked mushroom 25g , carrot slices 10g , 1 piece of lotus leaf
- soy sauce 10g , refined salt 2g , gourmet powder 5g , rice wine 5g
- sesame oil 2g , cornstarch 15g , peanut oil 20g , scallion 5g
- Clean the duckling and cut into pieces of 3 by 2 centimeters. Slice the mushroom.
- Preserve the duckling pieces for 30 minutes in the mixture made up of mushroom, carrot slices, soy sauce, salt, gourmet powder, rice wine, sesame oil, starch, peanut oil and scallion. Cut the lotus leaf and make it fit well in the steamer tray and place the preserved duckling in the middle. Steam the tray over high heat for 30 minutes.
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