150g pork shreds
25g pickled chilli shreds
- Clean and scald the duck, then wipe dry; coat the skin with sugar solution, leave to dry.
- Stir-fry pork shreds in a wok, add thick chilli bean sauce, mustard greens, pickled
chilli shreds, five spices powder (prickly ash, star aniseed, sinnamon, clove, fennel),
- Put the pork shreds into the duck and seal up the duck's anus, stew till done, take out,
remove the pork shreds, and mustard greens.
- Cut the duck into slices, place on a plate together with pork shreds, mustard greens,
pancakes and sauce.