1. The taro is cut in advance. Bubble water.
2. The duck meat is cooked and beaten out. When marinating, I put a little salt in it. And soy sauce. Cornstarch.
3. Pick up the pan and drain the oil, a little more. Put the taro in 50% heat. Deep-fried.
4. Stir-fry ginger and garlic with oil. If you like chili, you can put millet pepper.
5. Add duck meat and dark soy sauce. Sooty is for coloring.
6. After the duck meat is fried, add taro and stir fry together. With salt. (I put a little water here. There are children in the house. I put it in the water and boiled it. The taro will not get angry.
7. Finally, when the water dries out and the oil comes out, add the shallots and you can pull it.
Tips:Here I fried it for children, so I added water later. If adults eat, you can add chili. Stir fry directly.
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