Pan-Fried Duck Webs Stuffed with Hundred Flowers Filling

Pan-Fried Duck Webs Stuffed with Hundred Flowers Filling

　　Ingredients: Fresh duck webs, shrimp paste, ham crumbs, peanut oil, refined salt, monosodium glutamate, oyster sauce, dark soy sauce, sugar, cornstarch, stock, sesame oil, pepper, second stock, Shaoxing wine, and an appropriate amount of ginger juice wine.

Method: Clean the duck webs with refined salt, then rinse them with clean water. Boil them in rolling water until 60% cooked, remove and soak them in cold water. Remove the bones from the back of the duck webs, as well as any tendons and metatarsal pads. Blanch the duck webs in second stock, ginger juice wine, and refined salt, then remove and pat dry. Sprinkle cornstarch on a plate, shape the shrimp paste into 24 small balls, place them on the plate, then stick the cornstarch-coated side onto the back of the duck webs. Mold them back into the shape of duck webs, flatten, and sprinkle ham crumbs on the surface. Heat oil in a pan to submerge the filling, cook until the shrimp paste is done, then remove and arrange on a plate. Heat oil in a pan to coat it, splash in Shaoxing wine, add stock, dark soy sauce, sugar, monosodium glutamate, sesame oil, pepper, thicken with a cornstarch slurry, add a bit of hot oil to blend, and pour over the duck webs to finish.