Signature Home-Style Dishes - Sour Chili Stir-Fried Duck with Bean Sprouts

Sour Chili Stir-Fried Duck with Bean Sprouts

Production Process:

1 Heat a clean pot, ensuring the duck is thoroughly sliced without adding oil. Add 200g of bean sprouts and stir-fry over medium heat, removing some moisture and seasoning with a pinch of salt before plating.

2 Wash fresh duck pieces, add (liao jiu -), chopped green onions ( -cong) and ginger. Blanch in boiling water, then drain and dry before adding 300ml of hot oil to render the fat and remove any remaining odor.

3 Heat a small amount of oil in a pot until it reaches 50% temperature. Add 30g of sour bamboo shoots ( - suan ren), minced garlic ( - pai suan), Sichuan preserved ginger ( - suan jiang pian), sliced chili peppers ( - suan la jiao duan), and sliced ginger ( - jiang pian). Sauté until fragrant, then add 6g of Pixian Doubanjiang ( - Pi Xian Doubanjiang), add the duck pieces (200g), and season with oyster sauce, light soy sauce, chicken powder, white sugar, and aged cooking wine to taste. Stir-fry over high heat until evenly coated, sprinkle with chopped green onions, thicken the sauce with a thin (qi -), and drizzle with red oil before plating.