Ingredients
250 g duck breast, 200 g reconstituted dried squid, 1 egg white, 50 g bok choy hearts
Seasonings
Scallion, minced ginger, salt, chicken bouillon, ground white pepper, sugar, Shaoxing wine, soy sauce, chicken broth, cornstarch, and vegetable oil, all to taste.
Steps
1. Slice the duck meat; cut the squid into slices, then coat evenly with egg white, salt, cooking wine, white pepper, and cornstarch. Blanch in boiling water.
2. Heat oil in a wok until hot, sauté scallions and ginger until fragrant, add the duck slices and stir-fry until about halfway cooked, then add the squid rolls and continue stir-frying, finally add the bok choy hearts and cook until tender.
3. Add salt, chicken bouillon, sugar, cooking wine, soy sauce, and chicken broth, stir-fry until well-seasoned, thicken with a cornstarch slurry, sprinkle with white pepper, and serve.