Fu Pei-Mei
Deep-fry a duck marinated in soy sauce until browned, and remove. In another wok (deep frying pan) put 10 cups of water and add soy sauce, wine, sugar, green onion, ginger, and other ingredients except plums. Boil for 10 minutes and then add duck and simmer until done. (Save the broth for use in the plum sauce.)
Use a ratio of 3 Suchow plums to 1 dried plum to make the plum sauce. First soak the plums for two hours in 2 cups of water, then add 1 cup of rock candy and boil for 20 minutes. Use a wooden stick or soup spoon to squeeze the softened plums so that the plum meat separates from the pit and then remove the pits. Stir the plums together with the broth to make the plum sauce.
Cut the duck in small pieces and arrange on a platter. Then cover with the plum sauce. (The left over sauce can be stored in a jar for future use.)
Ingredients:
1 whole duck (or chicken) green onions
2 dried plums ginger
1/2 1b Suchow plums star anise
2/3 cup soy sauce wild pepper
1/3 cup wine licorice
2 tsp sugar preserved plums
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