1 duck (about 1500g), 1 egg, salt, rice wine, chives, ginger, anise, cinnamon, prickly ash, sugar gourmet powder, pepper, water chestnut powder, water chestnuts, pickled cabbage, ham

RECIPE

1. Coat the duck with salt to pickle it for half an hour, cover it with a piece of gauze, put on rice wine, chives, ginger, anise, cinnamon, prickly ash, then steam it to be well-done, when it is cooled, remove its bones and shred the meat.
2. Clean the pickled cabbage, eliminate water, shred it. Peel the water chestnuts and shred them. Shred the ham, place all the shreds in a vessel, then mix it up with chive shreds, pepper, salt, gourmet powder, sugar, water chestnut powder, stirred egg white and yolk.
3. Pat water chestnut powder on the skin of the duck, put the mixture of duck meat shreds and etc. on the skin, coat the mixture with a paste of egg and water chestnut powder, fry them with hot oil until they look golden, then take out and make pattern cuts on them, place them in a dish.