Boil the DUCK BREAST for 15 minutes seasoned with Sichuan pepper, soy sauce, salt, some onion and garlic. When ready, cut the meat to thin slices (approximately 3x8 cm).
Put the dried MUSHROOM in hot water (the quantity of water should be the twice of the quantity of the mushroom, and let it still for a couple of minutes. When the mushrooms are swollen to their normal size, chop it and remove the eventual hard parts of the stems.
Cut the ONION to thin strips, and chop the BAMBOO SHOOTS and the CHAMPIGNON MUSHROOMS.
Heat up 4 cl of oil in the wok (do not boil it), add the ONION, the BAMBOO SHOOTS, and the CHAMPIGNON MUSHROOMS. Stir until the intense onion scent is released.
Add the DUCK BREAST and about 1,5 tablespoon of soy sauce to get a nice brown color. Roast for about 2 minutes while stirring.
Add a little water to the meat. Add the white pepper, the salt, the sugar and the Na-glutamate.
Finally add a little dissolved starch.
IT IS READY TO BE SERVED!
TIPS:
Cut the Chinese mushroom in a flatter angle to get the most intense taste.
This meal can be prepared with a lot of soy sauce. If you like the taste, you can add as much as you want at the end.
If you want a silky appearance, add some oil before serving.
