Ingredients
200 g dried tofu sticks (yuba), 250 g duck breast meat.
Seasonings
1 teaspoon salt, 1/2 teaspoon MSG, 2 teaspoons soy sauce, 150 g (about 2/3 cup) chicken broth, 400 g (about 2 cups) lard (about 25 g / 2 tablespoons will be consumed).
Steps
1. Rinse the duck breast, slice it, then mix with salt, egg white, and water starch to coat evenly; cut the dried tofu skin into pieces; wash the greens.
2. Heat oil in a wok until hot, add the dried tofu sticks and deep-fry until golden brown, then remove and drain the oil before arranging on a serving plate.
3. Add chicken broth, salt, soy sauce, and MSG to the wok, bring to a boil with the greens, thicken with a cornstarch slurry, then add the duck slices and stir-fry until well combined. Pour over the tofu skin in the serving dish and serve immediately.