1 whole frozen duck breast
1 pack instant shredded jellyfish
2 tsps sesame oil white sesames (toasted in a dry wok until golden)
ground black pepper
1/2 tsp cornstarch
1/2 thsp light soy sauce
01 Thaw the duck breast. Skin it and rinse well. Slice it thinly and add marinade. Mix well and leave it for 30 minutes.
02 Rinse the instant jellyfish with drinking water Drain well.
03 Heat a wok. Add 1 thsp of oil. Put in the duck breast slices to fry until both sides golden. Add jellyfish and seasoning. Stir fry briefly. Add sesame oil. Stir well and save on a serving plate. Sprinkle toasted sesames on top at last. Serve.
Q:Why do you add the sesame oil at last?
A:The aroma of sesame oil tends to be destroyed easily by heat. That is why it should not be cooked for long.
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