Splendid Shredded Roast Duck
Shredded roast duck stir-fried with fish maw, winter bamboo shoots, shiitake mushrooms, and other julienned ingredients, then finished in a thickened sauce.
Ingredients
shredded roast duck
50 g
shredded winter bamboo shoots
25 g
shredded fish maw
40 g
shredded shiitake mushrooms
40 g
shredded dried tangerine peel
2 tsp
MSG
2 tsp
dark soy sauce
3 tsp
fine salt
3 tsp
shredded ginger
3 tsp
scallion segments
3 tsp
white pepper powder
1 tsp
sesame oil
1 tsp
rice wine
0.5 tbsp
wet cornstarch
0.5 tbsp
stock
3 cup
vegetable oil
1 tbsp
Instructions
1
Preparing the fish maw
Heat 0.5 tbsp of oil in a wok to about 40% hot, then add the shredded fish maw and briefly stir-fry. Pour in half of the rice wine and add the stock. Simmer for 5 minutes, then transfer to a soup bowl.
2
Stir-frying
Heat 0.5 tbsp of oil in a wok to about 40% hot. Add the shredded duck and shredded winter bamboo shoots and stir-fry briefly, then pour in the rice wine. Add the shredded fish maw, shredded shiitake mushrooms, and shredded ginger. Once the mixture comes to a boil, add the fine salt, MSG, white pepper, and dark soy sauce. Bring back to a boil, thicken with wet cornstarch, then drizzle with sesame oil and mix well.
