Wild duck slices with agate

100 grams of cooked duck breast. 6 pieces of bean curd skin, 25g of chestnut meat, 25g of water chestnut and 10g of green vegetables. 10 grams of soy sauce, 2 grams of refined salt, 2.5 grams of monosodium glutamate, 3 grams of onion, 10 grams of Shaoxing wine, 350 grams of clear soup, 15 grams of dry starch, 25 grams of wet starch, 1000 grams of cooked vegetable oil (about 100 grams), 25 grams of cooked lard and 5 grams of sesame oil. [Production process] Shred the wild duck meat into strips, add dry starch and mix well. After the tofu skin is moistened, tear off the side ribs and cut into 6 pieces each. Peel and slice the chestnuts. Heat the wok on medium heat, and when the vegetable oil is heated to 60% (about 150℃), put the duck slices in the oil pan and spread them, fry them until they are crusted, and take them out with a colander (the oil in the pan is used for frying tofu skin). Heat another wok over medium heat, add 25g lard, stir-fry onion slices until fragrant, that is, add Shao wine and clear soup, take out onion slices, add soy sauce, refined salt, water chestnut slices, green vegetables, add monosodium glutamate after boiling, thicken with wet starch, pour in duck slices, and sprinkle with sesame seeds. Heat the vegetable oil on medium heat, shake the bean curd skin into the pot, fry until golden, then remove it and put it in another bowl, and serve it with the sliced duck. When eating, pour the sliced duck meat together with the sauce into the bean curd bowl, which makes a sneering sound.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)