Duck Cooked with Muzi Soybean Sauce

Muzi soybean sauce, also called Fujiang Qiuyou, is so mellow that it is acknowledged as a top or middle grade sauce.
Its main material is the Mian duck in Taihu Lake. Firstly, you need to butcher it alive, wash it, cut away two legs, remove its part for excretion, then boils it, together with the ingredients such as pig’s feet, poker chunks, Shaoxing rice wine, Muzi soybean sauce, refined salt, soft and white sugar, onion knots and sliced gingers in the pot with low heat until the duck becomes tender, then take the ingredients out of the pot and add cooked bamboo shoots, the root segments of green cabbages and mushrooms to it. Meanwhile, you have to pan-fry the cooked oil till medium rare in another pot, add some sliced onions until its fragrance can be smelled. Afterwards, you put them on the duck pot, continue cooking for a few minutes, then pour some sesame oil on it. Now you can send it to the guest’s table. Its uniqueness lies in the mellow but clear soup, tender and crisp duck. As the soup is covered by a layer of oil, so you must watch out for being scalded when eating it. That is also its feature.
Source: Suzhou Municipal People's Government