[Materials] Duck 1 bird, glutinous rice and lotus seeds 1/2 cups each, scallops and ham, 40g each, 4 mushrooms, 2 salted egg yolks, 20g dried seaweed and a proper amount of coriander.

[Seasoning A] Salt, chicken essence 1 tsp, sugar 1/2 tsp.

[Seasoning B] 2 tsp starch

[Seasoning C] Appropriate amount of wine, soy sauce 1 tablespoon

[Practice] Saute dried shrimps, scallops, ham and mushrooms, pour wine, pour glutinous rice and lotus seeds, add seasoning A and stir well, then generally stuff them into duck belly, add salted egg yolk, and then stuff the remaining materials.

2. Wear the duck with a bamboo stick, pour water over the duck, color it with soy sauce, then fry the duck in an oil pan until golden, put it in a big bowl, and stew it for about 2.5 hours until it is soft and rotten.

3. Leave the raw juice of the stewed duck 1 bowl, thicken it with starch, pour it on the duck, and finally sprinkle with coriander.