half a duck
2g crushed farlic
5g scallion stalks
3g finely minced ginger
Dip the duck into boiling water and remove.
Cut the duck and cabbage into pieces. Score crosswise the tops of the mushrooms.
Pour a little oil into a wok, put in crushed garlic, scallion stalks, finely chopped ginger, duck and cabbage pieces, stir fry, add soup, salt, MSG, oyster oil, sesame oul, pepper and cornstarch solution, drop in a little clear oil, transfer to a casserole and boil until the cabbage becomes transparent and the flavor penetrates.