2. Ingredients: Dried scallop, Dried Pork, Raw Ham Diced, Dried Mushroom Diced 2.5g, Dried Squid Diced 2.5g, Big Hook 2.5g, Green Bean 2.5g, Cooked Glutinous Rice 2.5g, Chicken Intestine Bamboo Shoot 1.

3. Seasoning: 8g of refined salt, 15g of Shaoxing wine, 1g of soy sauce, 2.5g of onion, 2.5g of ginger and 1g of clear soup.

4. After eviscerating ducks, chickens, pigeons and quails, the whole ones are boned and shaped into a cloth bag, and the claw bones, the tips of the arms and two-thirds of the tips of the mouths are cut off, all of which are cleaned for use.

5. Stir scallops, diced sea cucumbers, diced ham, diced mushrooms, diced squid, big hook, green beans, hot glutinous rice with refined salt (5g) and Shaoxing wine (5g) to make stuffing, put it into the belly of quail, and put it in a soup pot to soak in bleeding foam. Put quail into the belly of pigeon, still soaked in bleeding foam, and put it into the belly of chicken. Do this until the chicken is loaded with duck belly. Tie the duck's opening with chicken intestines and bamboo shoots, then soak it in the soup pot, remove it and wash it with warm water.

6. Take a large pot and add clear soup, add onion and ginger, put it in the cage of the set of four treasures, steam it until it is rotten, and fish it into the pot; The soup in the basin is filtered with gauze in a wok, and then the refined salt (3g), Shaoxing wine (1g) and soy sauce are put in the pot to serve.