[中式食譜] 富貴盛滿鴨

材料A：
番鴨......1只（約1.5公斤）5.39.217.76+ |: }1 p. E. ?, b; a
黑醬油......3湯匙TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。7 u- P) n+ U, ?, ]
公仔箱論壇7 p$ u; M0 G* q3 d/ z4 N7 L
材料B：TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。- ^, |3 V# F) h# R. h/ S$ o
東菇......5朵（浸軟，切絲）
燒肉......100 公克（切絲）% q6 z6 Z" s. W
臘腸......1條（切絲）
榨菜絲......半包5.39.217.76" }1 n, M* e' W) m
紅蘿蔔......1小條（切絲）tvb now,tvbnow,bttvb5 `2 ^) y6 l* n8 Y: d& T  Z, g( T
湘蓮子......100公克（熱水浸廿分鐘，去皮及心）8 ?8 h0 P' F7 ?4 m6 x) s
白果......50公克（去皮、去心）% E4 L  F4 F$ z. ?( W( d
鹽......1/2 茶匙
清水......200毫升
食油......2湯匙tvb now,tvbnow,bttvb1 Y) |! y, Z: s! ]0 Z8 b3 y9 ]
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材料C：5.39.217.76. N: w" O( v! I4 h, A5 D
雞上湯......600毫升
黨參.......20公克公仔箱論壇8 G9 g4 @% v: H& Y$ n
海竹......20公克8 {1 w1 K* Z% C7 G
杞子......1湯匙
紅棗......10粒tvb now,tvbnow,bttvb" n4 n5 x6 K$ Q" _3 u7 }$ V2 A( P
淮山......5片
北疧......10公克
川芎......5公克
茯苓......2片* v4 J0 o- I7 X" n& \
當歸頭......4片
醬油......2湯匙5 X+ m  n5 ]( W' }5 G* Q
松茸精......1/2 茶匙

烹飪過程：
01. 將鴨子洗淨、抹乾水份後，再把3湯匙的黑醬油均勻抹在鴨全身，備用。
02. 燒熱鍋後，倒入2湯匙的食油，燒熱後，將所有的材料B倒入，炒香，之後加入鹽及水，試味後，再拌炒均tvb now,tvbnow,bttvb- T5 ~# u) z1 M8 |7 M7 H
勻，即可盛起，備用。
03. 把炒香的材料B塞入鴨肚內，再用牙籤或竹籤封口，待用。5.39.217.762 ?- v! Q& {+ c7 H
04. 把材料C煮滾後，轉小火煮多15分鐘，熄火，待用。
05. 攤開一張玻璃紙，然後將鴨子放入及倒入過程04，包扎緊。再包裹一張錫箔紙，待用。
06. 燒熱一鍋的水，將鴨子放在蒸架上，隔水蒸3小時，至到3 r9 g% D! P6 G& n, k! q3 C
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Ingredients A :
1 Muscovy duck ('fan ya'), approximately 1.5 kg
3 tbsps dark soy sauce6 v% X9 a; c3 t1 j% ~, u
TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。* r: p, L9 c: p+ M* B0 j1 k
Ingredients B :
5 dried Chinese mushrooms (soaked, sliced)7 \) }0 V+ s5 W3 a. M8 ~4 [, ~
100 gm BBQ pork (cut into strips)
1 Chinese sausage (cut into strips)5.39.217.76; W2 g% Y- N* l3 S- R. ~0 k% R$ ?
1/2 a pack of preserved Szechwan pickle strips
1 baby carrot (sliced)6 t2 ?) Y& C3 ]3 E
100g lotus seeds (soak in hot water for 20 minutes, extract the buds and
peel off the skins)
50g gingkoes (peel the skins, extract the buds)tvb now,tvbnow,bttvb. @! T* s& w. k; o5 E- {" y
1/2 tsp salt9 v8 Y: o" C  d
200ml watertvb now,tvbnow,bttvb+ f' U2 a/ s0 m8 p; J0 o6 B1 `9 O
2 tbsps cooking oil

Ingredients C :
600ml chicken stock
20g dang shen
20g hai zhu
1 tbsp qi zitvb now,tvbnow,bttvb4 k# E0 ~8 K& C( L6 L  N
10 red dates公仔箱論壇+ Z. z; m/ z' {% h9 Z0 G& T
5 pcs huai shan) K; n3 S8 {2 p7 G
10g bei qi公仔箱論壇) A! Q8 @# m+ D& M/ ?( i% J
2 pcs chuan xiong
5g tuckahoe
4 pcs dang gui tou slices# K/ b5 E" S6 W6 e
2 tbsps soy sauce
1/2 tsp mushroom seasoning
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Method :tvb now,tvbnow,bttvb+ v) m+ P) r8 t8 C/ k( ]
01. Clean and pat dry duck, rub 3 tbsps of dark soy sauce all over the duck, keep aside.
02. Preheat wok, pour in 2 tbsps of cooking oil, heat up, pour in allof ingredients B, stir-fry until fragrant. Then add salt and water,taste and toss well, dish up and keep aside.
03. Stir-fry ingredients B and stuff into the interior of the duck, then secure the opening with a bamboo skewer, keep aside.
04. Bring Ingredients C to a boil, lower the heat and simmer for another 15 minutes, remove from heat and leave aside.
05. Line a piece of greaseproof paper, then place duck on top of thegreaseproof paper and pour in step 04, wrap and seal well. Then, wrapwith an aluminium foil and set aside./ y4 g0 G$ J* D. `* n
06. Bring a wok of water to a boil, place duck over a steaming tray, steam for 3 hours, until cooked.
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富貴盛滿鴨(Prosperous Duck)

2 K X2 q1 q3 Stvb now,tvbnow,bttvb

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