Main raw materials: 500 grams of light meat duck and 30 grams of Polygonum multiflorum Thunb.

Ingredients: salt, monosodium glutamate, cooking wine, oyster sauce, sesame oil, etc.

Material preparation:

1, 500g of light meat duck and 30g of Polygonum multiflorum Thunb.

2, salt, monosodium glutamate, cooking wine, oyster sauce, sesame oil, pepper, onion, ginger.

Practice:

1, wash the duck, change the knife and chop it into pieces the size of walnuts, scald it in a boiling pot, take it out and wash it. Wash onion and ginger separately, pat them loose with a knife. Put Polygonum multiflorum Thunb into a bowl, blanch it with boiling water and take it out.

2. Put the duck, onion, ginger and Polygonum multiflorum together in a big soup bowl.

3. Wash the pan, add 1 soup bowl to boil, add appropriate amount of refined salt, 1 spoon of cooking wine, 1 spoon of oyster sauce, mix well with a little pepper and sesame oil, pour into the bowl where the duck pieces are placed, steam the duck pieces in the cage for about 20 minutes until cooked, take them out, add a little monosodium glutamate and mix well.