Sesame Crispy Duck
A signature Hunan dish featuring tender meat with a delicately sweet flavor—rich yet not greasy, and wonderfully aromatic.
Ingredients
Fresh pen fish (slaughtered, cleaned, drained, cut into 4 cm long, 2 cm wide domino-shaped pieces)
approximately 1000 g
Ginger (cut into shreds)
15 g
Red chili pepper (seeds removed, cut into shreds)
30 g
Scallion (whites cut into segments, leaves cut into chopped scallions)
20 g
Soy sauce
25 g
Shaoxing wine
5 g
Refined salt
1.5 g
MSG
1 g
Wet starch (for thickening)
10 g
Fresh stock
250 g
White pepper powder
1.5 g
Sesame oil (drizzled in)
10 g
Rendered pork lard
100 g
Instructions
1
Step 1
Slaughter the pen fish, clean it, drain, and cut into 4 cm long, 2 cm wide domino-shaped pieces.
2
Step 2
Remove the seeds from the red chili peppers and cut into shreds along with the ginger. Cut the scallion whites into segments and the scallion leaves into chopped scallions.
3
Step 3
Heat a wok over high heat, add 60 g of lard, and heat until 80% hot. Add the fish pieces and stir-fry a few times. Add red chili, ginger, scallion whites, Shaoxing wine, refined salt, and soy sauce, and stir-fry briefly. Add the fresh stock and simmer for two to three minutes until the sauce reduces. Then add MSG, 30 g of lard, and chopped scallions, thicken with wet starch, drizzle with sesame oil, sprinkle with white pepper powder, and serve.
