Making materials

Main ingredient: duck (1200g)

Accessory ingredients: glutinous rice (purple) (100g) peanut kernel (raw) (50g) Mushrooms (fresh) (35g) Ham sausage (35g) Eggs (60g) Pork (fat and lean) (35g) Winter bamboo shoots (35g) Lotus seeds (35g)

Seasoning: peanut oil (1000g , actual consumption is 100 grams) Salt (5 grams) MSG (3 grams) Sesame oil (10 grams) Honey (5 grams)

Production process

1. Wash the bare duck ( The outer skin should be kept intact), then remove all the duck bones from head to legs and set aside for later use; wash the purple glutinous rice and soak it for about 10 hours; wash, cook, shell and dice the eggs and keep 35 grams; mushrooms, ham, pork, clean Cut the winter bamboo shoots into cubes.

2. Add diced mushrooms, ham, cooked eggs, diced pork, and lotus seeds into a hot oil pan and stir-fry. Add refined salt and MSG and stir-fry well. Let cool and mix with purple glutinous rice and peanuts. Mix well. Put it into the belly of the duck and make it into a gourd shape.

3. Put the prepared duck on a plate, put it in a cage, and steam it over high heat for about 3 hours until it is cooked. Take it out of the pan and apply a layer of honey while it is still hot.

4. Heat the wok, pour in the peanut oil and heat it until it is 70% hot, fry the duck until it turns dark brown, remove and drain the oil, apply a layer of sesame oil and serve on a plate. .