One or half a duck.

One or half dried kelp.

Cong liangen

Ginger amount

Thirteen spices or white pepper, salt, pepper, a little cooking wine.

How to steam ducks?

I chose half a duck, so I used half a piece of kelp. Wash duck, soak kelp in warm water and wash. Wash the whole onion and slice ginger for later use.

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Mix thirteen incense and salt. Thirteen spices have a strong taste, so you can change them into a small amount of white pepper if you don't like them.

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Wash and drain the ducks. To prevent fishy smell, blanch with water.

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Put some cooking wine on the duck, then sprinkle thirteen spices (or white pepper) and salt on the duck. Marinate for an hour.

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Shredded kelp is laid at the bottom of the bowl, and ginger and scallions are laid. A duck stuffed onions, ginger and pepper into its stomach.

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After the duck is salted, put it on kelp and steam it in a pot. After the fire boils, steam it for one and a half to two hours (depending on the size of the duck) until the chopsticks are easily inserted into the meat.

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After steaming, the bottom of the bowl is full of golden duck oil soup, plus kelp, which is delicious. When eating meat, be sure to soak the meat in the soup for a while, which will taste better.