Duck Soup with Ham and Bamboo Shoots / Red Mullet Glutinous Rice / Steamed Sweet Shrimp with Garlic Sauce

Add two cloves of garlic, trimmed, to the main bowl. Blend for 4 seconds at speed 5.

Remove the garlic skins.

Add half an onion and blend for 10 seconds at speed 5.

Incorporate all ingredients from section A, cooking for 8 minutes at Varoma temperature, using a spoon to reverse, without covering the measuring cup.

All done!

Add 25g of oil, minced ginger, scallions, and 7 pieces of fatty pork, sauté for 7 minutes at Varoma temperature with a spoon.

Add 40g each of scallops, shiitake mushrooms, carrots, and king oyster mushrooms, along with 5g of light soy sauce. Cook for 3 minutes at Varoma temperature, using a spoon to reverse.

Add 400g of soaked glutinous rice, celery, diced sausage, 15g of cooking wine, and 10g of light soy sauce to the main bowl. Blend for 10 seconds, reversing at speed 1 (use a spatula to mix).

Line a deep steaming tray with baking paper and fill it with the sautéed glutinous rice. Place the red mullet on top, ensuring not to block the steam outlet; you can place two chopsticks underneath.

Clean three pieces of duck, ensuring they are properly washed.

In the main bowl, add duck, ham (soaked to remove salt), ginger slices, and soaked bamboo shoots (optional). Add water until it reaches the maximum fill line. Place the deep steaming tray with glutinous rice on top and steam for 60 minutes (start timing when the steam rises) at Varoma temperature, using a spoon to reverse.

Prepare large sweet shrimp by cutting along the back and removing the shell.

Cut the glass noodles into three sections, soak in boiling water for 1 minute, then remove and lay them out on a shallow tray with baking paper.

Spread some garlic sauce on the noodles, and brush some inside each shrimp.

At 12 minutes remaining, place the shallow tray on top.

Store the duck soup.

As the music plays, sprinkle some chopped scallions on the sweet shrimp. Taste the broth first, as the ham can be salty; add salt if needed. Mix the scallion oil into the glutinous rice. It's done!