Drain any liquid that’s accumulated in the pan. Then rub the duck inside and out with the rice wine. Put 3 slices of the ginger and about ⅔ of the scallion inside the duck. Put the duck, breast side up, in the bowl you selected for steaming. Then put the remaining ginger and ...
Xiang Su Ya is a Szechuan dish where the whole duck is marinated in seasonings and then air-dried for days and then deep-fried or air-fried
Better yet, if you’re going retro and making this dish, then serve a bowlful of these with some duck sauce (sweet plum sauce) as an appetizer or starter like all Chinese restaurants used to do. Better yet, try our recipes forrestaurant style duck sauceandChinese Hot mustard. In a mediu...