4 oz. cooked duck meat 1 tbsp. sherry

Sichuan pepper oil and salt to taste 1 tbsp. minced scallion and ginger

4 egg whites

4 tbsp. cornstarch dissolved in water 1 cup cooking oil

5 oz. minced bean curd 1 cup clear broth

1 tomato, sliced

Several pieces of baby Chinese cabbage

1 tbsp. sesame oil

To Prepare:

1. Cut duck meat into rectangular slices, and mix with sherry, salt, minced scallion and ginger and Sichuan pepper oil. Dip duck slices into the mixture of 2 egg whites and

2 tbsp. cornstarch. Fry in the oiled pan over a medium flame and remove when golden yellow and crispy outside.

2. Mix bean curd with 2 egg whites, cornstarch and salt and place it on fried duck slices.

Steam for ten minutes, then set aside and turn upside down on a plate.

3. Add salt, tomato slices and Chinese cabbage to the broth. Bring to a boil. Thicken with 1 tbsp. cornstarch and sprinkle on sesame oil. Pour over the duck and bean curd and serve.


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