Ingredients: half a duck.

Accessories: day lily 300g, Lentinus edodes 16, ginger 1, 3 garlic, 3 tablespoons of yellow rice wine, salt 1 tablespoon, appropriate amount of water, appropriate amount of warm water, casserole 1, and appropriate amount of gauze.

1, daylily and shiitake mushrooms are soaked in warm water for more than 30 minutes.

2. Cut half a duck into pieces and clean it.

3, the mushroom is pedicled and the surface is painted with a cross knife; Ginger and garlic slices are wrapped in gauze.

4. Blanch the duck in cold water, and add a little ginger and 1 spoon of yellow wine.

As soon as the water boils, the pot will boil.

6. Wash the drowned ducks with warm water to remove greasy and floating foam.

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

8. Pour in two spoonfuls of rice wine and one teaspoon of salt and stir fry.

9. After the seasoning is evenly mixed, turn off the fire.

10, code half of the day lily at the bottom of the casserole.

1 1, pour the fried duck.

12, continue to add the rest of the day lily, mushrooms and ginger and garlic, pour enough boiling water, add water at a time, and do not add water in the middle.

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

14. When the duck soup turns yellow, you can eat it out of the pot.