Ingredients
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1
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lean duck
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200
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g
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dried bamboo shoots
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100
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g
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Jinhua ham
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4
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slices ginger
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1
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tablespoon
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Shaoxing wine
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2
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spring onion
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1
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dried bamboo leaf
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some
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salt
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Posted by Art99 on Nov 5, 2010
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Instructions
Discard the lungs of duck, wash the duck. Blanch it in a pot of boiling water with ginger and spring onion to remove stinks of blood.
Remove the duck from water, rinse, then cut away its bottom.
Soak dried bamboo shoots in water until softened, then drain. Blanch Jinhua ham in boiling water briefly.
Put all the above ingredients in a clay pot, put ginger and spring onion on top, add in Shaoxing wine and water, then simmer on low heat for 4-5 hours.
Discard ginger, spring onion and bamboo leaf. Add salt to taste, then serve immediately.
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