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.