Roast Duck with Taro
by kennel
Favorite
Difficulty
Normal
Time
30m
Serving
2
1.
Prepare ginger and garlic slices, star anise, cinnamon, bay leaves, dark soy sauce/light soy sauce, salt, cooking wine, and sugar.
Rinse the duck meat in blanching water, peel off the taro, wash and cut the hob into pieces.
2. When the pan is hot, first put the fat part of the duck meat and fry it out of oil.
3. Add all the duck meat and stir-fry to dry the water.
4. Add a little cooking wine and saute until fragrant.
5. Add the ginger and garlic slices and continue to stir fry to get the duck meat out of oil.
6. Add taro, star anise, bay leaves and cinnamon and stir well.
7. Add soy sauce, a little sugar, and a little dark soy sauce, stir-fry to evenly color.
8. Add water to submerge all the ingredients and put an appropriate amount of salt.
9. Transfer to a casserole (can be omitted) and bring to a boil, remove any scum, turn to medium heat and cook until the taro is soft (stir gently during the period to avoid sticking).
Tips:Note: If you like spicy food, you can add dried chili or bean paste
In Sichuan, you put a lot of bean sauce for cooking
Put the bean paste after the duck is fried and dried! Wow! Beautiful
