Mock Duck

Mix the flour salt and water to form a soft (but not sticky) dough. Leave in a warm place, covered with a damp cloth for 30mins - 1hr.

Place the dough in a sieve and wash under a running tap to remove the milk coloured starches. Stretch and break the dough during this process until the water runs clear. After about 10 mins you should have a (small) ball of gluten.

Squeeze as much water out of the gluten as possible and dry with a cloth. Cut into mouth sized pieces and dust with cornflour.

Fry the gluten until lightly browned and remove from the wok. Fry the pepper until soft and remove. Ad the wet ingredients to the pan and bring to the boil.

Return the gluten and pepper to the wok. To thicken the sauce mix some cornflour with water and heat it to thicken.