Ingredients: eight unprocessed salted duck eggs, a small bowl of glutinous rice, a ham hock, a handful of corn, a handful of peas, carrots, two tablespoons of light soy sauce, one tablespoon of soy sauce, one tablespoon of cooking wine, one tablespoon of sugar, and a piece of tinfoil

[Cooking Steps]:

1. Glutinous rice needs to be soaked for a long time, so it's necessary to wash the glutinous rice twice beforehand in water, and then to soak it in water for more than three hours. You can change the water once or twice during this period.

2. While the rice is soaking, we prepare the other ingredients. Wash the carrots, peel them and dice them; choose your favorite ham sausage, take out the outer packaging, cut the ham sausage into strips and then cut them into squares with a knife; take out the corn kernels and peas from the freezer compartment of the refrigerator beforehand and, after normal defrosting, put them in boiling water, scald them for two minutes, remove the cold water and control the water for later use.

3. Once the glutinous rice has absorbed enough water, remove it, control the water and pour it into a larger container, then pour the prepared carrots, ham hock, peas and corn into the glutinous rice. Use only a spoon. Mix well

4. Next is the seasoning. Pour in the appropriate amount of soy sauce, dark soy sauce, sugar and seasonings (such as table salt) in turn. There is no definite amount of each seasoning, you can do it according to your taste. After pouring in all the condiments, mix them with a spoon and set aside to allow enough time for tasting.

5. Prepare the salted duck eggs according to the number of people dining at home. Clean the prepared salted duck eggs by placing them in water and gently brushing the shells with a small brush. Then gently tap the tip of the duck egg. Be gentle when handling. Do not open the eggshell too much. Pour out the egg white and leave the yolk in the shell.

6. After marinating and seasoning the glutinous rice filling, use a small spoon to fill the duck egg shells with the glutinous rice filling to replace the egg whites. Remember not to fill too much. It is about full of the eighth. Do not press with a spoon after filling or the yolk inside will be crushed and will not form after steaming. However, if you don't like the whole yolk, you can press it.

7. Prepare a piece of tinfoil, cut it into eight small pieces, and then wrap the finished duck egg tightly with the tinfoil. The orientation of the wrapped duck egg must be controlled with the opening facing up. Remember not to turn it upside down or the filling will come out. Once wrapped in tinfoil, press a little harder to make the tinfoil fit the egg shell better.

8. Before wrapping the tinfoil, add water to the steamer and bring it to a boil on high heat. Once the water is boiling, place the wrapped colorful glutinous rice eggs in the steamer, cover the pot, reduce the heat to medium to low, and then continue steaming for one hour.

9. After steaming, place the steamer and sticky rice eggs on a cooling rack. When the temperature is not too high, peel off the tin foil one by one, take out the colorful glutinous rice eggs and put them on a clean plate. I bring it to the table and enjoy it with my family.