Materials

Main ingredient: 1 net stuffed duck (about 2 kilograms). 50 grams of cooking wine, 10 grams of monosodium glutamate, 30 grams of salt, 20 grams of ginger, 30 grams of green onion, a little pepper, the right amount of soup.

Practice

(1) Duck disemboweled to remove viscera, feet, tongue, duck shame, and a section of the wing tip, wash with water, control the water. Then, cook the duck in the boiling soup to remove the blood, fish out and rinse with water, and try to control the water dry.

(2) with salt on the duck body rubbed once, spine up into the altar with a marinade for a while, and put cooking wine, onions, ginger, pepper and broth, and then the altar tightly sealed on the drawer, with a high-flame boiling water steaming for 23 hours, take out, uncovered to close the lid of the soup, skimming the milky oil, add monosodium glutamate (MSG) and adjusted the salinity is ready.