(f) steam for 2 1/2 hours.

(g) Pour off the gravy into another bowl. Skim off the oil.

(h) Transfer the duck carefully into a larger bowl by holding the bowls mouth to mouth.

(i) Pour the gravy over the duck and serve.

EAST MELON DUCK
冬 瓜 鴨
dung quar arp

1 boneless duck cut into small dice
1 east melon (8 inches in diameter)
1 handful skinned water chestnuts cut into small dice
1 handful lotus nuts
1 handful mushrooms cut into small dice
1 small piece of ginger without the skin, pounded
1 teaspoonful Fun Wine

(a) Cut off the top of the melon as shown in the picture. Take out the seeds.

(b) Oil the cooking-pan and heat.

(c) Fry the duck for 10 minutes.

(d) Add the ginger and Fun Wine. Salt. Fry for 1 minute more. Turn frequently.

(e) Add chestnuts, lotus nuts, mushrooms, and enough primary soup to fill the melon. Cook until the soup boils.

(f) Transfer all into the melon. Cover with the piece you cut from the melon. Steam for about 3 1/2 hours; the size of melon decides