Accessories: 2 lotus leaves, 6 tablespoons rice.

Seasoning: salt 1 teaspoon soy sauce 1 teaspoon ginger 5g pepper 1/2 teaspoons dried Chili 7 sweet noodle sauce 1/2 teaspoons yellow rice wine 1 teaspoon spiced powder 1/2 teaspoons.

Practice of steaming duck with lotus leaf powder

1. Wash the duck and chop it.

2. Boil the pot dry, add rice, pepper and dried pepper to medium and small fire, and shovel until the rice turns yellow. Turn off the fire.

3. Put the fried rice, dried pepper and pepper into a grinding cup and grind them into fine powder.

4. Boil enough cold water to avoid duck meat in the pot, add duck meat, cook for 30 seconds and turn off the heat.

5. Wash the duck with clear water, then drain the water, add Jiang Mo, spiced powder, soy sauce, yellow wine, sweet noodle sauce and a little salt, and marinate for 30 minutes.

6. Add the steamed pork rice flour and fully grasp it evenly, so that each duck slice is evenly stained with rice flour.

7. Rinse the lotus leaf with water, put the mixed duck meat on the lotus leaf and wrap it tightly.

8. Wrap it on another lotus leaf and wrap it tightly.

9. Put the duck meat bag with lotus leaf into a steamer, bring it to a boil over high fire, and steam it over medium and small fire for about 50 minutes.