One bare duck (weighing about 750 grams), 1500 grams of winter melon, 25 grams of diced ham. Seasonings: 5 slices of ginger, 1 large onion, 3 teaspoons of refined salt, 2 teaspoons of monosodium glutamate (MSG), 0.5 tablespoons of shaoxing wine, 1 teaspoon of pepper, 3 cups of stock, 3 cups of second stock.

Method of production

Slaughter the duck with the usual method, wash, duck back split, remove viscera, knocking down the four columns of bone, remove the duck lungs, hair, let go of the water blanch, fish out of the wash, remove the yellow coat, put into the stewed compote, add two soups, refined salt, monosodium glutamate, ham grains, Shaoxing wine, ginger, green onion strips, covered with a cage to steam until just cooked. Peel and remove the flesh of the winter melon, change into a butterfly shape or autumn leaf shape, put into a pot of boiling water blanched, and then put into cold water cold.