Easy Lai Taro and Cured Duck Pot

Easy Lai Taro and Cured Duck Pot

1. Peel the Lipu taro and cut into pieces with a hob

2. Cured duck leg cut into pieces

3. Put two spoons of oil in a heat-resistant casserole, put the sliced ginger, put the cured duck into the pan with the skin facing down, fry out the oil, and then turn it over.

4. After the cured duck is turned over, put the taro chunks, as much as possible to contact the oil.

5. Fry for a short time, add water, and just flush with the ingredients.

6. After boiling, cover and simmer slowly.

7. Stew until the taro is soft and the soup is dried.

8. Basically, you don’t need to take care of it, as long as you don’t mess around.

Tips:

After covering the lid, be sure to simmer on a low fire, simmer on a low fire, and stew on a low fire.
The cured duck already has salt, so no salt, no salt, no salt.
Taji pot is better and the time is shorter.