Roasted Muscovy Duck with Taro and Konjac
1.
Prepare the main ingredients.
2.
Put a little salt in the duck meat, submerge two spoons of cooking wine for about 15 minutes, cut the taro into cubes, and cut the konjac into cubes.
3.
Heat the wok with high heat, pour the duck meat and change the fire to medium-low fire, slowly fry the duck meat, and slowly separate the fat in the duck meat. Because I don’t like to eat greasy food, I don’t put any oil in the pot, just use the duck’s own oil.
4.
Flip the duck meat from time to time to slowly force out the oil in the duck. At this time, you can see that the duck meat is gradually getting firmer and golden.
5.
At this time, you can pour in the cut taro cubes and turn them over.
6.
Pour in the konjac and garlic
7.
Stir-fry for a minute, pour in clean water, simmer the duck meat over high heat
8.
Simmer for about ten minutes, open the pot to see that the water in the pot is almost the juice, then pour in two spoons of soy sauce, two spoons of sugar, and one spoon of vinegar. Stir fry quickly, turn off the heat in about half a minute and serve.
9.
After the meal was started, the sweet glutinous yam, the Q bomb of konjac, and the delicious scent of duck, it was a very good dish.
Tips:
I use duck oil to stew it (a healthy diet advocate: less oil and less salt). You can choose 3-4 taro, if you are smaller, you can choose more!