Raw materials: half Nan'an plate duck (head and neck removed), Yiyang rice cake (amount at will), 30 grams of enoki mushroom flowers, 10 grams of ginger.

Seasoning: 1 bowl of fresh meat bone broth, 1 tablespoon of cooking wine.

How to do:

Step 1 - Steam the duck

1. Cut the duck into cubes, slice the rice cake into small thick pieces, slice the ginger and wash the mushroom flowers. Then soak the cubes of mackerel in water for 10 minutes.

2. Put each piece of soaked duck skin-side up on a plate, arrange ginger slices and drizzle with cooking wine. Boil a pot of water and steam the ducks. To be used.

Step 2--Potter's Duck

1: Fill the pot with fresh meat and bone broth, put down the rice cake cubes, mushrooms and cooked duck (there will be oil dripping down from the cooked duck in the plate of steaming duck, so for the sake of your health, don't put it into the broth), add cilantro leaves, and ignite the alcohol in the bottom of the pot.

2, cover the lid of the pot, waiting for the soup to open, wait for the soup to open, change to a small fire slowly heating insulation.

2.

Note:

1, the plate duck itself salty and fresh, salt and monosodium glutamate do not have to add.

2, roasted potage of raw materials is best to be boiled, like rice cakes, the more you cook the softer, non-stop absorption of the fresh oil of the duck, very tasty.

3, to eat pot dishes can not be anxious, the more to the soup after the thicker, the more flavorful vegetables inside.