Fragrant eight treasure duck preparation

Ingredients: 1 unopened duck

Accessories: lotus seeds, corn, glutinous rice, char siu, dried shiitake mushrooms, peanuts, peeled mung beans, salted egg yolk

Ingredients: ginger, green onion

Seasoning: oyster sauce, soy sauce, dark soy sauce, chicken juice, salt, monosodium glutamate

Production: 1, lotus seeds soaked in water to remove the heart, other soaked water after washing and set aside, char siu cut into granules, dried mushrooms cut into granules,

Bring corn, dried mushrooms, peanuts, and mung beans to a boil in 2 pots and set aside

3 Put the accessories together and steam (steam for 40 minutes) and take it out, adjust the flavor and set aside

4 light duck out of the bone, the good duck brewed into the flavor of the accessories together into the duck's belly seal,

Air dry the sealed duck flying water (Note: when the sealed duck flies, the water boils the duck for a while, and then slowly drenches it with boiling water).

5, put the oil on the pan and heat it, and let the dried duck over the oil (Note: give the duck over the oil and turn the duck skin too red on the line)

6 pots put ginger slices of green onion strips added to the water chicken sauce oyster sauce soy sauce, seasoning, with old soy sauce toning

Add the ducks and steam for 40 minutes, remove and serve

7 Put the original juice on the sauce, open the belly of the duck on the plate, and drizzle the juice on it