Duck Eggs in Wine Sauce
10 duck eggs
100 grams (1/5 cup) distillers'grain (to be found in Chinese grocery stores)
30 grams (5 tsp) salt
10 grams (1/3 oz) scellions
10 grams (1/3 oz) ginger
3 grams (1/10 oz) Chinese prickly ash
500 grams (1 cup) cooking wine


1. Put 500 g (1 cup) of water in a pot and add the salt, sectioned scallions and ginger chunks and bring to a boil. Put this in a container already containing the Chinese prickly ash. Add the cooking wine and distiller's grain and let it stand for 20 minuts.

2. Boil the eggs. Remove the shells when they are cool and put into the sauce, put the cover on the container and place in the refrigerator for 3 to 6 hours. Take out, cut into halves or quarters before serving.

Features: The dish has a nice combination of white and yellow colors.
Taste: Salty and delicious.

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