1. Material: half a slice of mandarin duck, 300g of day lily, 6 mushrooms 1 slice, 3 slices of ginger 1 slice, 3 tablespoons of garlic, and 3 tablespoons of salt1teaspoon.

2. Soak the day lily and mushrooms in warm water for more than 30 minutes.

3. Cut half a mandarin duck into pieces and clean it.

4, the mushroom is pedicled, and the surface is crossed; Slices of ginger and garlic are wrapped in gauze. Wash the mushrooms and daylily, and prepare all the ingredients.

5. Blanch the duck in cold water, add a little Jiang Mo and a spoonful of yellow wine.

6. Drowned ducks are washed with warm water to remove greasy and floating foam.

7. Heat the wok, pour in the duck and stir fry, don't use oil, because the duck itself is very oily.

8. Pour in two spoonfuls of rice wine and one teaspoon of salt and stir fry. After the seasoning is mixed evenly, turn off the heat.

9, the bottom of the casserole is first coded into half of the day lily. Pour in the fried mandarin duck. Continue to add the rest of the day lily, mushrooms and ginger and garlic buns, pour enough boiling water, add water at a time, and don't add water halfway.

10, after the fire boils, turn to low heat and simmer for more than 40 minutes.