How to make eight treasures duck?

Fat tender duck a (about Wei 1000 grams). 25 grams of glutinous rice, 25 grams of fresh pea rice, 25 grams of lotus rice, 25 grams of barrens, 25 grams of gravy, 10 grams of jinjun, 15 grams of ham, 15 grams of fragrant Yin. 15 grams of cooking wine, 5 grams of salt, 10 grams of soy sauce, 15 grams of egg white, 15 grams of soybean flour, 500 grams of veggie oil, 10 grams of sesame oil, 15 grams of pepper salt.

Practice:

1, mother duck slaughtered and washed, the whole material out of the bone. After washing, wipe cooking wine, salt marinade standby. Fresh peas and rice into the boiling water blanch over, shelled and floated in the water.

2, glutinous rice washed into the pot to cook until the center. Lotus rice and coix seed, after removing the heart and washing soaked, into the bowl and flooded with water, steamed on the cage.

3, golden hook soaked, and ham, mushroom are cut into fine grains.

4, will be mixed with the above ingredients, add salt and well, by the neck of the knife mouth into the belly of the flesh, to lock the opening with a bamboo stick, first into the boiling broth for a few minutes to fish out, the wings turned to the back of the disk, clamped the head, and then loaded into the steaming bowl, the steamer for about two hours (to the extent that the wings can be killed with bamboo chopsticks broken). Remove from the steamer and allow to cool, then sop up the water and coat with soy sauce and egg white soybean flour.

5, frying pan on a high flame, put the oil is hot (180 ℃), the duck into the deep-fried golden brown when lifted, dripping sesame oil, remove the bamboo stick, with a knife will be the breast and abdomen cut into diamond-shaped pieces (to the degree of broken skin). With pepper salt dish on the table.