1, half a slice of duck, 300g of day lily, shiitake mushroom 16, ginger 1 slice, 3 slices of garlic, 3 tablespoons of yellow rice wine, and salt 1 teaspoon.

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

3. Cut half a 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.

5. Wash the mushrooms and daylily, and prepare all the ingredients.

6. Blanch the duck in cold water, add a little Jiang Mo and a spoonful of yellow wine. Boil the pot as soon as the water boils.

7. Blanch the duck with warm water to remove greasy and floating foam.

8. Heat the wok, pour in the duck and stir fry, don't put oil, because the duck itself is very oily. Stir-fry two spoonfuls of yellow wine and one spoonful of salt. 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 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, the fire is boiling. After the fire boils, turn to low heat and simmer for more than 40 minutes.