3 B# t/ w4 j/ W5 ?) `- YIngredients A: 9 c4 C, @8 X' l& }300g yam, rind peeled off ( g, A7 B/ P' d. G5 c5.39.217.762 tbsps oil ; S7 w, V E% O5 O4 i: L: m9 { ( o; \6 I% x, T5.39.217.76Ingredients B:公仔箱論壇; H( v( A1 `0 Q% |- o
200g roast duck breast meat, shredded 5 e% K% Q$ Z; I8 ^+ F4 H1 pc sweet-scented osmanthus Chinese sausage, diced* [9 h- i' d* N3 ?% Y
2 tbsps dried shrimps, minced公仔箱論壇, u! f/ @. _* W: S7 a) ^
2 tbsps oil/ j c Z* l" d. [ s3 h% }& Y
- U( m1 {. X$ Z7 j! a1 }1 [5.39.217.76Seasoning: / ?' a) ?. Z$ e* B公仔箱論壇400ml water0 p y% O4 c& u! C, p. V" L
1/2 tsp salt公仔箱論壇$ m+ G) X$ y$ Z& I) [
5.39.217.76. r; k0 r2 i0 k! o Method: + j6 C9 i- \% B' ]) `* c01. Cut the yam into slices, and steam on a high flame for 20-30 minutes till the slices become soft. ! I$ s/ E: p& Q: P公仔箱論壇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. 2 c: O: v$ H) p6 F9 F. y4 f" ~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.' {/ C8 ~3 s# a
