1. Wash preserved vegetables thoroughly then cut them into pieces. 梅菜清洗乾淨並切粒備用。

2. Pan fry the duck leg with some soya sauce until skins are nicely browned. 加少許油和生抽，把鴨髀下鑊煎至金黃備用。

3. Heat 1 tablespoon of oil in a wok over high heat. Add shallots and ginger then stir fry until fragrant. Stir in preserved vegetables then add the broth. Season with oyster sauce, sugar, soya sauce and premium dark soya sauce. 爆香乾蔥、薑片並放入梅菜一起炒香，再加250ml清湯。以蠔油、砂糖、生抽、老抽調味。

4. Slide the duck leg into a vacuum bag and seal it. Preheat the water bath to 65°C. Add sealed duck to the water bath and cook for 4.5 hours. 把鴨髀放進真空袋並把袋內空氣排出，以低溫65度烹煮4.5小時。

5. Reheat the duck leg before serving. Thicken the sauce by adding cornstarch. Pour the sauce on the duck leg, and add poached sugar snap peas on the side as garnishes. 食用前先加熱，用原汁加生粉水淋面。灼熟蜜糖豆，放在鴨髀旁。

1. Rinse fresh lotus leaf and place it at the bottom of the steam basket. 荷葉清洗乾淨放蒸籠底。

2. Seasoned grouper fillets with salt, sugar, white pepper and the mixture of cornstarch and water. 斑件以鹽、糖、胡椒粉和生粉水調味。
   

3. Place the grouper fillets on the lotus leaf. Put sliced ginger and matsutake mushrooms on the top. Steam the grouper fillets in steam oven for 4 minutes. 把斑件放入蒸籠再加入薑絲、松茸蒸4分鐘。
   

4. Heat up the oil and sprinkle the boiling oil on to the grouper fillets. 灑少許滾油於斑件上。