Chinese Steamed Duck in Lotus Leaf

Ingredients:

Duckling 500 g

Soaked mushroom 25g

Carrot slices 10g

1 piece of lotus leaf

Soy sauce 10 g

Refined salt 2 g

Gourmet powder 5 g

Rice wine 5 g

Sesame oil 2 g

Cornstarch 15 g

Peanut oil 20 g

Scallion 5 g

Cooking Instructions:

Clean the duckling and cut into pieces of 3 by 2 centimetres. Slice the mushroom. Preserve the duckling pieces for 30 minutes in the mixture made up of mushroom, carrot slices, soy sauce, salt, gourmet powder, rice wine, sesame oil, starch, peanut oil and scallion. Cut the lotus leaf and make it fit well in the steamer tray and place the preserved duckling in the middle. Steam the tray over high heat for 30 minutes.

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