Exercise:
1. After the mother duck is slaughtered and washed, the whole material is boned. After washing, dip in cooking wine and salt for later use. Blanch the fresh pea rice in boiling water, remove the shell, and then float it in clear water.
2. Wash the glutinous rice and put it in a pot until it is cooked. After the lotus seeds, coix seed and gordon euryales are stripped and cored, they are washed and swollen, put into a bowl, submerged in water and steamed in a cage.
3, the golden hook rises, cut into fine particles with ham and fragrant mushrooms.
4. Mix the above ingredients, add salt and mix well, stir them into the belly from the neck, lock the opening with a bamboo stick, cook them in hot soup for a few minutes, take them out, turn the wings to the back, put them in a steaming bowl and steam them in a cage for about two hours (to the extent that bamboo chopsticks can break the wings). Take out, air-cool, remove water, and smear with soy sauce and egg white bean powder.
5. Put the wok on the fire, heat it with oil (180℃), put the duck into the frying pan, and when it turns golden brown, scoop it up, pour in sesame oil, take out the bamboo stick, and cut the chest and abdomen into diamond-shaped pieces (with broken skin as the degree) with a knife. Serve with salt and pepper dishes.