Seasoning: 25g of dry Maojian tea, 20g of dried fennel seedlings, 20g of dried mint leaves, 20g of green pepper10g, 8g of fresh Agrocybe aegerita10g, 8g of fresh soy sauce, 8g of salt, 6g of monosodium glutamate, 5g of chicken powder, 5g of white sugar, 50g of eagle millet powder, 2.5kg of salad oil and 35g of egg white.

working methods

1, Beijing fermented duck was slaughtered and cleaned, and cut into 2 cm square pieces; Cut the green pepper into cubes of 1 cm; Cutting fresh Agrocybe aegerita into 65438±0cm long segments; Blanch dry Maojian tea, dried fennel seedlings and dried mint leaves with boiling water respectively, and then drain the water for later use.

2. Dry the duck with a towel, then add 5 grams of fresh soy sauce, 3 grams of salt and 2 grams of chicken powder, marinate for 4 hours, stir the egg white, add eagle corn flour to make egg white slurry, and marinate the duck with egg white starch slurry for later use.

3. Add salad oil to the pot and heat it to 50% heat. Fry in duck meat for about five minutes until the skin is golden and the texture is crisp and tender. Take out and drain the oil. Add 10g salad oil to the pot and heat it to 50% heat. Add scalded tea leaves, fennel seedlings, mint leaves, diced green peppers and Agrocybe aegerita, stir-fry for 1 min, add duck meat, fresh soy sauce 3g, chicken powder 3g, monosodium glutamate 5g, sugar 5g and salt 5g, and stir-fry for one minute until it tastes delicious.