& f0 f- [$ D- E& M; u$ q' a/ L公仔箱論壇Ingredients A: $ `8 x2 r3 D8 X; p6 W9 c300g yam, rind peeled offtvb now,tvbnow,bttvb, |; c$ V! b# S! B( W
2 tbsps oilTVBNOW 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。& P$ [5 s" ]3 c1 E! V
! X7 K% M- f( T8 R' [9 n Ingredients B:5.39.217.76+ \# ^ [9 J3 T: P' m4 A& T; F+ m6 v
200g roast duck breast meat, shredded % h0 V# J1 G1 o6 U+ u5.39.217.761 pc sweet-scented osmanthus Chinese sausage, diced( v5 P0 u0 t* }& n" d
2 tbsps dried shrimps, minced. G4 y: }& f3 E/ S d
2 tbsps oil $ B; [; E' n$ O9 \% K3 S. _% c公仔箱論壇 6 I" \$ ^6 F5 u3 }Seasoning: - A, w$ l& d! b公仔箱論壇400ml watertvb now,tvbnow,bttvb+ p! r( Z7 I3 w* T) Z$ `
1/2 tsp salt 5 F7 ~$ v: O: Y) l: ATVBNOW 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。2 G9 \0 P" C- t0 Q( Y Method: 3 ^7 a! d2 Q7 Y8 }: L% S01. Cut the yam into slices, and steam on a high flame for 20-30 minutes till the slices become soft. 2 Y* ]9 ^- d( N+ R/ U02. Using a fork, mash the yam into a paste while it is still warm. Add the oil intermediately during the process and mix well.$ Z+ x3 C. f% J& {6 j/ r |
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.( p4 V: h [. K1 i
