1 duck (1,000 g or 2.2 lb), with the inside removed
75 grams (0.165 lb) green peppers
75 grams (0.165 lb) carrots
50 grams (0.11 lb) ham
100 grams (7 tbsp) cooking oil
4 grams (2/3 tsp) salt
1 gram (1/4 tsp) MSG
150 grams (10 tbsp) water
10 grams (2 tsp) mixture of cornstarch and water
10 grams (2 tsp) cooking wine
1. Put cold water in a pot over a strong fire. Place the duck in the pot and boil until it is done. Remove the head, neck and webs. Cut open from the back and remove all the bones. Cut duck into shreds 4 cm (1.6 inches) long and 1 cm (0.4 inch) wide. Cut the green peppers into shreds also 1 cm (0.4 inch) wide. Cut the carrots and ham into shreds 5 cm (2 inches) long and 1 cm (0.4 inch) thick and wide.
2. Heat 75 g (4 1/2 tbsp) of oil to 180-200ÂºC (355-390ÂºF) and stir-fry the duck shreds. Add the cooking wine, salt, water, green peppers, carrots and ham, and cover the lid to cook for 5 minutes. Take off the wok lid to reduce the liquid. When the liquid becomes thick, add the mixture of cornstarch and water. Sprinkle on a few drops of sesame oil and turn over several times. Now serve.
Features: Beautiful colored. The duck is rich and tender.
Taste: Salty and delicious.