Ingredients 1 fat duck (about 1500 grams), 100 grams of rice noodles (rice dishes), 20 grams of refined salt, 30 grams of salty soy sauce, 1 gram of grass fruit, star anise, and fennel seeds.
Preparation method 1.Slaughter the duck, remove the hair, wash it, open it from the lower part of the abdomen, take out the internal organs, and wash it with water. Cut off the soles of the feet, place them in a basin, spread well with fine salt and marinate for 15 minutes.
2. Grind the grass fruits, star anise and fennel seeds into fine minced and mix in the rice noodles, then use the mixed rice noodles and salty soy sauce to smear on the marinated duck, put it on a large disc, basket it and steam it for 3 hours, take it out of the crispy meat, change the knife into a block, put it into the shape of a whole duck, and plate it. Features Fresh meat, tender and sweet.
The above recipes can be found in the Yunnan Cuisine Collection published by China Food Publishing House in 1988. For the Dian cuisine master Chen Shao ancestral dish, this dish has not been seen in the restaurant in Kunming for a long time, it is in July 2020 in the "Yuxi Flavor Garden" on Yuxi Beimen Street to see the dish plate has ordered, steamed duck is not often eaten, taste a piece, it is indeed tender and sweet.
Steamed whole duck