Cooking Steps

1. 

   Step1:Wash and drain the chopped duck; slice ginger into two parts; wash and prepare shallot and herbs; wash and scrape off the skin of yam; cut the hob block; soak in water for standb

2. 

   Step2:Heat the large pot with water, put in ginger and shallot, boil it over high heat, blanch the duck, pour in 1 spoon of cooking wine, boil for 3 minutes until the bloody froth boils, remove and wash it, drain the water for standby

3. 

   Step3:Put the duck after boiling water into the soup pot. Add enough water at one time. Add ginger, angelica, tangerine, dangshen, Astragalus and wolfberry. Boil in high heat. Remove the floating foam after boiling. Add 1 spoon of cooking wine and simmer for 40 minutes

4. 

   Step4:Put the dried yam into the soup pot. After boiling the pot again, turn the small and medium heat pot until the soft glutinous duck meat of yam can be poked through with chopsticks (about 30 minutes). Seasoning is OK.

5. 

   Step5:Delicious and fragrant. Drink soup.