250 grams (0.55 lb) duck breast
20 grams (2/3 oz) bamboo shoots
50 grams (0.11 lb) scallions
500 grams (1 cup) oil ( only 75 g or 5 tbsp to be consumed)
4 grams (2/3 tsp) salt
2 grams (1/2 tsp) MSG
5 grams (1 tsp) cooking wine
2 grams (1 tsp) dry cornstarch
50 grams (6 tbsp) water
1. Cut the duck breast into shreds 5 cm (2 inches) long and 0.5 cm (0.2 inch) thick and wide. Cut the bamboo shoots into shreds 3 cm (1.2 inches) long and 0.3 cm (0.12 inch) thick and wide. Cut the scallions into sections 3 cm (1.2 inches) long. Put the salt, MSG, cooking wine, water and cornstarch in a bowl to make a paste.
2. Heat the oil in a wok over strong fire to 110-135ºC (230-275ºF ) and quickly slippery-fry the duck shreds. Put in a strainer to drain off the oil.
3. Keep 25 g (1 2/3 tbsp) of oil in the wok and put in the scallion and bamboo shreds to stir-fry until they produce a distinctive aroma. Add the duck shreds and the pre-prepared paste to evenly turn several times. Sprinkle on a few drops of sesame oil and it is ready to serve.
Features: The scallion has a strong aroma and the duck meat is tender.
Taste: Salty and delicious.