Add clear chicken soup , bring to the boil , skim , add rice vinegar , msg , salt and white pepper 加鸡清汤烧开，撇去浮油，加米醋味精盐白胡椒粉即成。
4.
Nip the ends off the mung bean sprouts . season some oil with minced scallion and ginger , drop in the sprouts and green peppers , stir - fry quickly , thicken with cornstarch solution 放姜葱末呛锅后，下去掉根部的豆芽和香菇丝快速度煸炒，烹料酒米醋，下肉丝翻炒，勾芡装盘即成。
5.
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 葱姜呛锅下熟鳝丝熟鸡脯丝香菇丝吵至入味加鸡清汤烧开，撇去浮油，加米醋味精盐白胡椒粉即成。
