Braised Duck with Taro

Braised Duck with Taro

1. Choose small taro, because the small taro is soft

2. Peel and cut into pieces for later use

3. Prepare cured duck legs

4. Cut half of the cured duck leg into small pieces about one centimeter long.

5. Put the right amount of ginger and garlic in a casserole and sauté with oil

6. Add cured duck cubes, stir fry for a while

7. After the preserved duck cubes are fried until slightly golden, add small taro and stir fry evenly

8. Add water, the taro should be submerged in the water, cover the pot, bring to a boil on high heat, then simmer on medium heat for about 20 minutes

9. The taro is simmered and cooked, pour some soy sauce before serving, sprinkle a few scallions, cover the pot, turn off the heat, and simmer for another two minutes, complete

Tips:

1. The taro is hard to cook. When braising the taro, the taro must be submerged in water, otherwise it will burn easily.
2. The cured duck legs are salty enough, no need to add salt after the taro is cooked
3. The elderly said that taro with green onions would not irritate the stomach. I don’t know if it’s true. But here with green onions can also increase the umami taste.