Main ingredient: 2500g Beijing stuffed duck;
Accessories: 40g lotus leaf, 300g glutinous rice flour;
Seasonings: 20g white granulated sugar, 10g salt, 25g sesame oil, 100g soy sauce, 25g shallots, 75g sweet sauce, 15g ginger, 50g cooking wine, 3g five spice powder;
Procedure:
1. Slaughter the stuffed duck, skim its feathers, remove its internal organs, and remove its bones and meat from its back. Cut it into four pieces along its length, and cut each piece into thumb like strips;
2. Add soy sauce, sweet sauce, cooking wine, white sugar, salt, sesame oil, onion and ginger into the cut duck strips and marinate them for 2 hours;
3. Stir fry rice noodles in oil until yellow, and roll them into coarse grains;
4. Stir the fried rice flour into the duck strips;
5. Wipe off the fuzz of fresh lotus leaves and cut them into diagonal pieces with the size of the palm;
6. Wrap the duck meat in lotus leaves and squeeze it in a bowl vertically;
7. Steam the ducks wrapped in lotus leaves with high heat for 3 hours, take them out after steaming, and then buckle them on the plate.