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Ingredients:

• 160g roast duck
  
• 4 black mushrooms
  
• 160g simmered fish maw
  
• 40g ham
  
• 4 steamed scallops
  
• A few kales
  
• 1 cup fine stock

Seasonings:

• Adequate amount each of peanut oil, light soy sauce, sugar, pepper and MSG
• 1 ½ tbsp oyster sauce
  
• 1 tbsp starch solution

1. Shred roast duck, fish maw and ham separately. Soak black mushrooms until soft, season them, steam them until cooked and shred them. Tear scallop to pieces. Using the stalks of kales, scald them until rawness is removed and halve them for use.
2. Scald the lettuce in hot water until slightly soft, scoop it out, drain, lay the leaves flat, sow a dash of dry starch on and wrap one portion of the (1) ingredients in each of them in the shape of spring rolls. Lay them radially in a plate and steam them for 15 minutes until cooked.
3. Heating oil in the pot, bring fine stock to boil, pour the steaming sauce of (2) in, add seasonings to stir well, stir starch solution in, sprinkle boiled oil in,  pour the mixture over the lettuce rolls of (2) and garnish them amidst with carrot shreds and parsley.