1. Wash the hind legs and chop into minced meat.
2. Put the shallots, minced ginger, cooking wine, and a little water in the minced meat and stir until it is vigorous.
3. Prepare the required ingredients.
4. Break up the duck eggs.
5. Put a little cooking oil in the pan.
6. Pour an appropriate amount of egg liquid into the pot, turn the pan with your left hand to make the egg liquid evenly distributed, place it on a medium heat, and heat until the egg liquid on the surface is solidified. (No need to turn over)
7. Put the egg skin on the bottom of the pot on the chopping board.
8. Take a piece of egg skin and spread a layer of meat puree. It can be spread evenly with a spoon.
9. Fold the left and right sides inward a little bit, and then roll it up slowly, with moderate tension.
10. Rolled duck omelet.
11. Then put it in a steamer and steam it over medium heat for about 20 minutes.
12. Take out and cut and eat.
Tips:I used 3 duck eggs, just used up 250 grams of minced meat, and made two altogether.
