Ingredients:

• 600g Smart Choice Bombay Duck
• 2 tablespoons minced garlic
• 1 green onion, chopped
• 1 red pepper, diced
• 1 egg yolk
• 1 cup flour
• Cooking oil
• Marinade: 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon cooking wine
• Seasoning: 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon ginger spice powder

做法：

1. 將九肚魚解凍，清洗乾淨抹乾水；
2. 將每條九肚魚切三段（每段約3寸長），放入醃料拌勻醃最少半小時；
3. 把一隻蛋黃加入已醃好的九肚魚拌勻，將每段九肚魚均勻撲上生粉（第一次）；
4. 取一燒鍋中火燒熱油，將九肚魚再逐件輕撲多一次生粉（第二次），馬上放入油鍋內；
5. 所有九肚魚下油鍋後轉小火，炸至一面脆身後再翻面炸另一面亦至脆身後，取出放在漏架上去掉多餘油份；
6. 另開一煎鍋，大火燒熱，下1茶匙油，下紅辣椒粒、蔥粒、蒜蓉及調味料炒香，下九肚魚輕炒拌後上碟即可。

Instructions:

1. Defrost the Bombay Duck from frozen, wash, drain and dried with towel.
2. Cut each Bombay Duck into 3 pieces (about 3 inches each), mix well with marinade and set aside for at least 30 minutes.
3. Mix 1 egg yolk in the marinated Bombay Duck, then dredge each piece of Bombay Duck in flour to completely coat (first coat).
4. Heat oil in a pot over medium heat, slightly coat each Bombay Duck with flour the second time, put into the heated oil immediately.
5. Turn the heat over low after adding in all Bombay Duck pieces, deep fry until both sides become crispy. Remove the Bombay Duck from heat and drain in a colander set over a bowl.
6. Add 1 teaspoon oil in another frying pan over high heat, stir fry the red pepper, green onion, garlic and seasoning until the aroma released, add in the deep-fried Bombay Duck and slightly whisk together. Serve hot.