Agate Duck Slices

Agate Duck Slices

　　100g cooked wild duck breast meat. 6 sheets of tofu skin, 25g chestnut meat, 25g water chestnuts, 10g green vegetables. 10g soy sauce, 2g salt, 2.5g MSG, 3g scallion segments, 10g cooking wine, 350g clear broth, 15g dry starch, 25g wet starch, 1000g cooked vegetable oil (approx. 100g used), 25g cooked lard, 5g sesame oil.

　　[Preparation Method]

　　Shred the duck meat along the grain into strips and mix evenly with dry starch. Dampen the tofu skin, remove the edges, and cut each sheet into 6 pieces. Peel and slice the water chestnuts, and slice the chestnuts. Heat a wok over medium heat, add the vegetable oil until it reaches 60% heat (approx. 150°C), then place the duck slices in the oil to separate them. Fry until they form a crust, then remove with a strainer (the oil in the wok will be used for frying the tofu skin). In another wok, heat over medium heat, add 25g of lard, stir-fry the scallion segments until fragrant, then add the cooking wine and clear broth. Remove the scallion segments, then add the soy sauce, salt, water chestnut slices, chestnut slices, and green vegetables. Bring to a boil, add the MSG, thicken with wet starch to make a light sauce, then add the duck slices and drizzle with sesame oil. Dish out and place in a bowl. Heat the original vegetable oil over medium heat, add the loosened tofu skin to the wok, and fry until golden. Remove and place in another bowl to serve alongside the duck slices. Just before serving, pour the duck slices along with the sauce into the tofu skin bowl, producing a sizzling sound.