The hot and dry season in summer is best for eating ducks. This dish is stewed with duck meat and day lily, which can relieve boredom and lend each other a taste.

Ingredients: half a duck, 50g of dried daylily, hakka yellow rice wine small cup, two pieces of ginger, whole garlic, appropriate amount of rock sugar, appropriate amount of oyster sauce and salt.

Stewed duck with day lily:

Stewed duck with day lily Step 1: Wash the duck and cut it into pieces to control the moisture. Don't buy ducks that are too tender. Old duck meat is strong and resistant to stewing. I'll buy half of it, usually weighing two Jin, which is enough for two or three people.

Stewed duck with day lily Step 2: Slice ginger and peel garlic. Soak the day lily for 2 hours in advance and change the water two or three times.

The third step of stewed duck with day lily: first, put a little oil in the bottom of the pot and stir-fry the duck with high fire until the water in the duck oozes. Then, stir-fry the duck meat in medium heat until the duck meat becomes oily. If the fat of duck skin is thick, stir-fry patiently and dry it a little before it is fragrant.

Step 4: When the duck is cooked dry enough and fragrant enough, there is already a layer of oil at the bottom of the pot, which can be removed. First put ginger slices and garlic cloves to remove the fishy smell, then add a cup of yellow wine (the main function of yellow wine is to remove the fishy smell and enhance the fragrance, which can be cooked with cooking wine and Shaoxing carved wine) and stir fry for a while. The sugar content of yellow rice wine is easy to paste, so pour a bowl of water into it and add salt, soy sauce and oyster sauce to taste.

Step 5: Change the soup into a stew pot and add the soaked day lily and a small piece of rock sugar. At this time, according to the habit of the pot, add a proper amount of water, and don't add it when the middle water is dry.

Step 6: Stew the duck with day lily for at least an hour, turn over in the middle, taste the soup, dilute it and add salt. Almost at the same time, when the soup is dried by big fire, the duck meat can easily leave the bone when biting, and even the bone tastes the best. Day lily absorbs the sweetness of the soup and is very delicious.

Tip: In the same way, I also made sour plum duck, and directly replaced the day lily with three pickled sour plums, which were sweet and sour.