White Fungus Chuan Duck
1.
Boil hot water in a pot, put the duck, green onion, ginger and cooking wine in the pot and blanch for 2 minutes. Wash the duck, put ginger and spring onions in the belly, apply salt and cooking wine on the surface and marinate for a while.
2.
Soak the white fungus in warm water for 10 minutes, wash and remove the pedicles and tear them into small flowers for later use.
3.
Put the duck on the white fungus. Adjust the steamer to the normal steaming mode, 100 degrees, and take it out after 25 minutes of steaming. Pour out the steamed soup.
4.
Cut the duck into pieces and place it on a plate. Cut green and red peppers and sprinkle on the duck pieces.
5.
Put a little oil in the pot, add water starch to thicken the oil when the oil is hot, add seasonings, and pour the juice on the duck and white fungus.
Tips:
Tips: Duck belly can be stuffed with appropriate amount of pepper to remove fishy smell.