10g dried scallop, steamed with second stock for 1.5 hours, then shredded
5g dried black mushroom, soaked for 30 minutes, then shredded
5g Chinese celery, sliced
200g fresh duck meat
20g salt or to taste
20g chicken bouillon
150g potato starch
100g oyster sauce
40g Chinese cooking wine
100g cooking oil
50g spring onion
50g Chinese parsley
Steam glutinous rice for 40 minutes with some salt, mushroom, chinese celery, chinese cooking wine, scallop and chicken bouillon.
Slice the duck. Roll each slice with some steamed glutinous rice. Dip the rolled duck meat into the beaten eggs. Coat with potato starch. Heat wok with oil and deep fry the rolled duck meat. Cut into slices and serve with sauce.
To prepare sauce: Heat wok with oil and add oyster sauce, black mushroom, chicken bouillon and chinese cooking wine. Season to taste.