Using rice cooker, put rice, lotus seeds, and water(less than a risotto, which is about 3:1) in and cook until about 80% cooked.

Mix with 1 tsp of dark soy sauce and 1/2 tsp of sesame oil.

Cantonese sausage, chicken breast, winter bamboo shoots, carrots, and salted egg yolk are all cut into small pieces (about the size of a lotus seed).

Winter bamboo shoots and shiitake mushrooms are placed in hot water for 1 minute to soften.

Heat some oil in a pan, sauté the ginger and chopped green onion. Add all the cut and prepared ingredients and heat together. Then, add 1 tsp of dark soy sauce, 1 tsp of light soy sauce, 1/2 tsp of white sugar.

Once is it all stir-fried together, mix well with glutinous rice.

Fill the duck belly with the eight-treasure stuffing. Be careful not to fill it too tightly. Use a toothpick to suture the duck as shown below.

Boil some water, and gently pour over the duck to tighten and prepare the skin and allow it to color evenly.

Wipe the water off of the duck, and evenly apply the dark soy sauce(not included in the ingredients).

Place the duck on some ginger, boil the water in the steamer, and steam for 1.5-2 hours.