With makings
| Duck | Half |
| Do Xianggu mushroom | Ten |
| Red jujube | 339 |
| Laojiang | One chunk |
| The head of garlic | Half |
| Green Chinese onion | Half |
| Soya bean sauce | Smaller part bottle |
| Soy | One big spoon |
| Aniseed: Anise 4, sweet leaf 4 | Piece, caoguo 1, fennel is little |
| Make, a few of Chinese prickly ash, dried tangerine or orange peel | 1, dry chili 3 |
～ of duck of stew of Xianggu mushroom red jujube is really sweet the practice of series
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Material group photo, still need soy and sauce of sea day soya bean, duck flesh shifts to an earlier date water of scour off blood, hair of Xianggu mushroom bubble is abluent portion of crowded dry water
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Cold boiler heats up oil, chengdu issueing garlic explodes sweet, flesh issueing duck breaks up fry moment
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Add sauce of soya bean of a few big spoon to break up fry to become angry, add a bowl of small water, put Jiang Pian, anise, sweet leaf, caoguo, do chili, a few Zi are mixed like that Chinese prickly ash, a dried tangerine or orange peel, one spoon soy, break up fry even
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Resemble such, big baked wheaten cake leaves, boil a little while, issue Xianggu mushroom, change electric rice cooker
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Enter electric rice cooker, pick stew key, if do not have, bao Shang Jian cooks key also goes, time decides a hour first (not quite soft lengthen again stew boiled time) boil in a covered pot over a slow fire opens on the lid
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Half hour can try flexible sodden rate of the flesh afterwards, the duration of the boiler of everybody is different, try to feel softer, next red jujubes turn over divide evenly, stew 10 minutes, issue green Chinese onion, involve fire, try quite salty, play bit of salt again not quite, I did not play salt, I feel sauce makings is quite salty
