Braised Duck with Taro
1.
Prepare the ingredients first. The taro was left over from the braised rice yesterday. It was a little bit small, and everyone didn’t eat enough, haha!
2.
Wash the cured duck legs with warm water, blanch them in a pot under cold water for three minutes, and remove the water to control the dryness.
3.
Peel the ginger, wash and slice; soak dried chili for a while and cut into small sections; peel and wash the taro, and cut in half.
4.
Pick up the frying pan, add sliced ginger and dried chili to fragrant, add the cured duck leg and stir fry for a while.
5.
Pour in the cooking wine and stir well.
6.
Add taro and stir fry for a while.
7.
Pour in an appropriate amount of water and simmer for about ten minutes.
8.
Sprinkle in a pinch of salt and stir well. Cured duck legs are generally salty, you can taste the taste before deciding whether to add salt or not.
9.
Pour in the light soy sauce and stir-fry well. After the soup is dried, you can enjoy it out of the pot.
Tips:
The flavors of cured duck and taro penetrate each other, and the taro has a strong flavor that is salty and soft. You can't forget it after a bite. Friends who like it, hurry up and try it! This dish is served with wine and dinner. It is simple and easy to make. Do you like it? Welcome to leave a message to tell us your opinion.
