Ingredients
300 g boneless duck breast, 80 g peanuts, 30 g dried chili pepper segments, 1 egg white.
Seasonings
Salt, MSG, sugar, Pixian broad bean paste, cooking wine, chili oil, cornstarch, sesame oil, and lard, each to taste.
Steps
1. Briefly boil the peanuts in water, then drain and pat dry. Deep-fry them in oil until crispy, drain, and remove the skins. Cut the duck meat into small cubes, toss with salt, egg white, and cornstarch until evenly coated, then slide the duck into warm oil and cook until about 80% done. Remove and drain the oil.
2. Heat oil in a wok until hot, then stir-fry the dried chili peppers until fragrant. Add Pixian broad bean paste and stir-fry until aromatic. Pour in cooking wine, salt, sugar, and MSG, then add the diced duck and stir-fry a few times. Drizzle with sesame oil and chili oil, add the peanuts, and stir-fry everything together until well combined. Serve immediately.