Fried Duck Pancake

Name: Fried Duck Pancake (Kuo shao ya)
Cuisine: Chinese
Ingredients: 4 oz. pork (shoulder); ½ duck (about 2-½ pounds); 2 tablespoon shredded scallion; ⅓ cup shredded mushrooms; ⅔ cup shredded bamboo shoots; 4 oz. pork (shoulder); ⅙ teaspoon black pepper; 1 cup oil; ½ tablespoon shredded ginger; 1-½ teaspoon salt; 6 tablespoons flour; 3 tablespoons cornstarch; 1 tablespoon chopped scallion; 3 eggs; 1 tablespoon vinegar; 3 tablespoons sugar; 1 tablespoon cold water; 2 tablespoons tomato catsup; ¼ teaspoon sesame oil; 4 tablespoons cold water; 1 teaspoon salt; 1 teaspoon cornstarch

Kuo shao ya

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

½ duck (about 2-½ pounds)
4 oz. pork (shoulder)

Asia
Taiwan
Main course

Method

Cook the duck and pork in boiling water until done (about 30 minutes). Remove. After cooling, remove bones from duck then cut the meat into 1-½ inch long shreds.
In a large bowl make a smooth batter with beaten eggs, cold water, flour and cornstarch.
Add the duck, pork, mushrooms, bamboo shoot, scallion and ginger to the flour batter. Then add the sal