Ingredients
Duck meat, 100 g (about 3.5 oz) pork with some fat, 50 g (about 1.75 oz) rehydrated shiitake mushrooms, and broth as needed.
Seasonings
Vinegar, oil, salt, soy sauce, sliced garlic, MSG, cooking wine, scallion segments, ginger slices, and chili sauce, each to taste.
Instructions
1. Cut the duck meat into small pieces; slice the pork; tear the shiitake mushrooms into bite-sized pieces.
2. Heat a wok over high heat, add oil until it reaches 50% hot (about 300°F/150°C), then stir-fry the pork slices and shiitake mushrooms, add scallions, ginger, and garlic until fragrant, then add the duck pieces, pour in broth, salt, soy sauce, vinegar, cooking wine, and MSG, bring to a boil, then transfer everything to a clay pot and simmer over low heat for about 30 minutes.
3. In a separate pan, heat a small amount of oil, add chili bean paste and sliced garlic, and stir-fry until fragrant, then pour everything into the clay pot, cover, and serve at the table.