15g Chinese caterpillar fungus (cordyceps)
1 duck (1000g)
1000g soup stock
Boil the cleaned duck till almost done, with a bamboo skewer make several small holes in the breast of the duck.
Soak Chinese caterpillar fungus in tepid water till soft, then put inside the duck.
Put the duck into a pot, add salt, scallion, ginger, cooking wine and duck soup, tightly seal the pot and steam for 3 hours, pick out the scallion and ginger, add MSG and pepper.