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Duck Lotus Roots, and Bamboo Shoots
Poultry
| Duck Lotus Roots, and Bamboo Shoots |
|---|
1 duck breast cut into matchstick-size pieces 1 section lotus root, peeled and cut into match-stick size pieces 1 Tablespoon each: rice wine, chicken stock, and white wine vinegar 1 teaspoon each salt and granulated sugar Preparation: 1. Mix dusk pieces with all the other ingredients and steam over boiling water for twenty-five minutes. 2. Stir well, and serve. |
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