Draw your right hand past your right ear and push it forward , palm out , at eye level . lower your left hand until it comes in front of your left hip , palm up . bring your left foot forward , forming an empty stance , look at your right hand 挪:身体微向右转，左脚收回右脚内侧，脚尖点地成丁步，同时两手成抱球状，左脚向前上步，脚跟先地，重心前移，右脚以脚掌为轴脚跟向后蹬转，左手向前挪出，掌心向内与胸同高，右手落至右髋关节外侧。
1 . shift your weight onto your right foot and turn your body to the right , turning the toes of your left foot in . make an arc with the left hand , past your abdomen and finishing in front of your right shoulder , palm tilted in 右野马分鬃：重心后移，左脚尖翘起，身体微向左转，左脚尖外撇，左手手心向下翻转，重心前移，上右脚成右丁步，右手向前下划弧与左手掌心相对成丁步抱球，右野马分鬃，右脚向前上步，重心前移，右掌向前分出，左手落于左髋关节外侧。
Mash the fish meat and pork fat with egg white , soup stock and seasoning to make a fish paste . make 1 4 of the fish paste into a round on an oiled plate , trace long , in the fish paste with the mashed green beans . add the diced sea cucumbers , water chestnuts , minced shrimps to the rest of the fish paste , roll into balls , coat the balls with duck shreds , steam for 10 minutes 鸭脯切成丝海参荸荠切成丁海米切末，毛豆焯水制茸，加蛋清调匀鳜鱼肉，肥肉膘制茸，加蛋清高汤调料搅成鱼料，取1 4摊在抹了油的盘子划成圆形，划成“无”字，填入豆泥其余加入海参，荸荠海米拌匀，制成丸子，蘸匀脯丝，蒸10分钟，将鸭丝丸放钵体内。
