) H- y/ b0 P" {' n' Z5.39.217.76Ingredients B: ' P/ H7 W+ {1 w- s2 N* H- etvb now,tvbnow,bttvb200g roast duck breast meat, shredded公仔箱論壇/ {+ s7 {; J- B2 e+ ~8 p! e
1 pc sweet-scented osmanthus Chinese sausage, diced $ K+ I, k: q. P/ I0 N) h; itvb now,tvbnow,bttvb2 tbsps dried shrimps, minced% }. \% Q* I& H
2 tbsps oil4 J2 r' F2 Q4 V. i* N( q2 i: y
tvb now,tvbnow,bttvb5 L: c! I' [% J$ @8 G Seasoning: 7 ]/ k6 n/ J, Y400ml water+ ?& [! m V0 i
1/2 tsp saltTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。- [4 L8 [# g1 ]( W# `
5.39.217.763 ?! r4 I( r; t6 K3 W) o$ g Method:# i2 Y7 K8 p2 @$ G7 c6 G9 A# E
01. Cut the yam into slices, and steam on a high flame for 20-30 minutes till the slices become soft.tvb now,tvbnow,bttvb+ a; R' q4 N0 r' b$ r1 v) T
02. Using a fork, mash the yam into a paste while it is still warm. Add the oil intermediately during the process and mix well.6 j, l6 a+ w" H3 f G3 G- h
03. Pre-heat the wok over medium heat and pour in 2 tbsps of oil toheat. Stir-fly the dried shrimps until fragrant. Add the dicedosmanthus Chinese sausage and the shredded duck. Switch to low flame,and then add the yam paste and seasoning. Stir and slowly bring to boil.0 o _4 g9 {, ?; E: g% w
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