100g duck meat
100g roasted boneless duck meat
Cut the raw duck meat into slices, steep in a paste of egg white, dry cornstarch, soda bicarbonate and sugar for 20 minutes.
Slice the cooked duck. Pour oil into a hot wok, bring to 4-fold hot, drop in the raw duck slices, stir-fry till done, add the cooked duck, stir-fry, remove.
Season oil with scallion and ginger, drop in the cabbage hearts, cooking wine, soup-stock, MSG, pepper and white sugar, bring to the boil, drop in the duck skices, thicken, sprinkle with sesame oil.