Ingredients
Duck breast 300 g (about 10 oz), pork tripe tips 200 g (about 7 oz), egg white 1.
Seasonings
Garlic paste, salt, chicken bouillon, cooking wine, cornstarch, cornstarch slurry, and vegetable oil, all to taste.
Steps
1. Rinse the duck breast, slice it, then toss with salt, egg white, and cornstarch until evenly coated. Slide the slices into hot oil and stir gently until they separate and are just cooked through, then remove and drain.
2. Wash the pork tripe tips, cut into pieces, blanch in boiling water, drain, then deep-fry in hot oil for 2 minutes, drain again; mix chicken broth, cooking wine, chicken bouillon, water starch, and salt to make a sauce.
3. Heat oil in a wok over high heat, add minced garlic, duck slices, and pork tripe, stir-fry briefly, then pour in the cornstarch slurry and stir-fry until everything is well-coated and flavorful, then remove from heat and plate.