材料A：
番鴨......1只（約1.5公斤）
黑醬油......3湯匙

材料B：
東菇......5朵（浸軟，切絲）
燒肉......100 公克（切絲）
臘腸......1條（切絲）
榨菜絲......半包
紅蘿蔔......1小條（切絲）
湘蓮子......100公克（熱水浸廿分鐘，去皮及心）
白果......50公克（去皮、去心）
鹽......1/2 茶匙
清水......200毫升
食油......2湯匙

材料C：
雞上湯......600毫升
黨參.......20公克
海竹......20公克
杞子......1湯匙
紅棗......10粒
淮山......5片
北疧......10公克
川芎......5公克
茯苓......2片
當歸頭......4片
醬油......2湯匙
松茸精......1/2 茶匙

烹飪過程：
01. 將鴨子洗淨、抹乾水份後，再把3湯匙的黑醬油均勻抹在鴨全身，備用。
02. 燒熱鍋後，倒入2湯匙的食油，燒熱後，將所有的材料B倒入，炒香，之後加入鹽及水，試味後，再拌炒均
勻，即可盛起，備用。
03. 把炒香的材料B塞入鴨肚內，再用牙籤或竹籤封口，待用。
04. 把材料C煮滾後，轉小火煮多15分鐘，熄火，待用。
05. 攤開一張玻璃紙，然後將鴨子放入及倒入過程04，包扎緊。再包裹一張錫箔紙，待用。
06. 燒熱一鍋的水，將鴨子放在蒸架上，隔水蒸3小時，至到

Ingredients A :
1 Muscovy duck ('fan ya'), approximately 1.5 kg
3 tbsps dark soy sauce

Ingredients B :
5 dried Chinese mushrooms (soaked, sliced)
100 gm BBQ pork (cut into strips)
1 Chinese sausage (cut into strips)
1/2 a pack of preserved Szechwan pickle strips
1 baby carrot (sliced)
100g lotus seeds (soak in hot water for 20 minutes, extract the buds and
peel off the skins)
50g gingkoes (peel the skins, extract the buds)
1/2 tsp salt
200ml water
2 tbsps cooking oil

Ingredients C :
600ml chicken stock
20g dang shen
20g hai zhu
1 tbsp qi zi
10 red dates
5 pcs huai shan
10g bei qi
2 pcs chuan xiong
5g tuckahoe
4 pcs dang gui tou slices
2 tbsps soy sauce
1/2 tsp mushroom seasoning

Method :
01. Clean and pat dry duck, rub 3 tbsps of dark soy sauce all over the duck, keep aside.
02. Preheat wok, pour in 2 tbsps of cooking oil, heat up, pour in all of ingredients B, stir-fry until fragrant. Then add salt and water, taste and toss well, dish up and keep aside.
03. Stir-fry ingredients B and stuff into the interior of the duck, then secure the opening with a bamboo skewer, keep aside.
04. Bring Ingredients C to a boil, lower the heat and simmer for another 15 minutes, remove from heat and leave aside.
05. Line a piece of greaseproof paper, then place duck on top of the greaseproof paper and pour in step 04, wrap and seal well. Then, wrap with an aluminium foil and set aside.
06. Bring a wok of water to a boil, place duck over a steaming tray, steam for 3 hours, until cooked.

出版：
沙包組合出版社 Gesture Creative Sdn Bhd
A-3-17, Dynasty 2, Jalan Kuchai Maju 2,
Off Jalan Kuchai Lama,
58200 Kuala Lumpur,
Malaysia.
Tel: 03-7982 5060 , 03-7982 7958
Fax: 03-7982 4318