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Ingredients:
1 duck (1,000 g or 2.2 lb), with the inside removed
75 grams (0.165 lb) green peppers
75 grams (0.165 lb) carrots
50 grams (0.11 lb) ham
100 grams (7 tbsp) cooking oil
4 grams (2/3 tsp) salt
1 gram (1/4 tsp) MSG
150 grams (10 tbsp) water
10 grams (2 tsp) mixture of cornstarch and water
10 grams (2 tsp) cooking wine
Directions:
1. Put cold water in a pot over a strong fire. Place the duck in
the pot and boil until it is done. Remove the head, neck and webs.
Cut open from the back and remove all the bones. Cut duck into
shreds 4 cm (1.6 inches) long and 1 cm (0.4 inch) wide. Cut the
green peppers into shreds also 1 cm (0.4 inch) wide. Cut the
carrots and ham into shreds 5 cm (2 inches) long and 1 cm (0.4
inch) thick and wide.
2. Heat 75 g (4 1/2 tbsp) of oil to 180-200oC (355-390oF) and
stir-fry the duck shreds. Add the cooking wine, salt, water, green
peppers, carrots and ham, and cover the lid to cook for 5 minutes.
Take off the wok lid to reduce the liquid. When the liquid becomes
thick, add the mixture of cornstarch and water. Sprinkle on a few
drops of sesame oil and turn over several times. Now serve.
Features: Beautiful colored. The duck is rich
and tender.
Taste: Salty and delicious.
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