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Yam and Duck Soup
A slow-simmered duck soup, dry-fried with ginger and cooking wine to remove gaminess, then claypot-stewed for hours with Chinese yam until rich, mellow, and nourishing.
Instructions
- 1
Peel and reduce oil.
- 2
Peel and wash the Chinese yam.
- 3
Stir-fry ginger slices in a hot pan to evaporate the moisture.
- 4
Stir-fry with cooking wine to remove the fishy smell.
- 5
Add a sufficient amount of salt at one time.
- 6
Add enough water and bring to a boil.
- 7
After boiling, pour into a clay pot to stew.
- 8
Simmer for 4 hours.
- 9
The taste is delicious.
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Ingredients
Main Ingredients
- Muscovy duck1/2 piece
- Chinese yam1 piece
- Gingerto taste