Duck, Soybeans and Beans

Overview

The perfect combination of yellow and green, the superposition of texture and taste

Cut the beans into strips diagonally, then blanch them in water. Add a little salt and a few drops of cooking oil to the water before blanching to keep the blanched beans green. Don't over-blanch them, just cut them raw, because they still need to be fried.
Pour the blanched beans into a colander (do not use cold water), and at the same time heat the pot and pour in oil. There is no need to control the water content of the beans too much. Put the beans into a container and pour in cornstarch. Stir with chopsticks to make each beans evenly coated with starch. When the oil is 70% hot, add the starchy beans. Don't move them until they are set, and then break them up
Fry until dry, remove and control oil and set aside
Put a little oil in a pot over low heat and put in the egg yolk. You should use salted duck egg yolk, just in time there is no egg yolk instead at home.
Crush the egg yolk with a spatula
When frying the egg yolk, add an appropriate amount of oil again until bubbles and foam appear on the egg yolk
Add the fried beans and stir-fry over high heat until the egg yolk foam evenly coats the beans. Sprinkle in an appropriate amount of salt and chicken essence and serve
The dishes are officially unveiled