Rub duck
breast with a little salt and Shaoxing wine. Steam for 20 minutes.
Slice. Slice bamboo shoot. Cut cabbage, green bell pepper and red chili
into pieces. Heat 2 tbsp of oil in wok. Sauté ground salted soy bean
paste and hot broad bean sauce until fragrant. Put vegetables in and
toss well. Add duck and sauce. Cook gently and mix well. The duck
breast is cooked twice in this recipe. Duck breast is first steamed
until 70% done and then stir fried until completely done. Steaming will
give the duck breast a better hardness for slicing easily.
