Taji Pot Braised Duck with Yam

Name: Taji Pot Braised Duck with Yam
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 510g Net duck legs; 1015g Yam; 15g Rapeseed oil; 25g onion; 1.5g salt; 15g ginger; 30g Cooking Wine; 5ml Soy sauce; 20g Garlic cloves

by Xiancao'er

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

I tried to cook braised vegetables and braised rice in a Taji pot, and it felt very good. The cookware is heated evenly, heat conduction is fast, the moisture of the ingredients evaporates less, and it is easy to simmer. The taste and taste of the dishes are very good.
Yam contains amylase digestion, which can break down sugar and fat. Yam can expand blood vessels, improve blood circulation, strengthen immunity, delay cell aging, and prevent fat deposition. These many functions are suitable for all ages at home. Yam has the effects of improving the blood supply of the skin, making the skin soft and anti-aging, and is an ideal health and nutritious food.

Ingredients

510g Net Duck Legs
1015g Yam
15g Rapeseed Oil
25g Onion
1.5g Salt
15g Ginger
30g Cooking Wine
5ml Soy Sauce
20g Garlic Cloves

Taji Pot Braised Duck with Yam

1. Get ready to clean duck legs.

2. Clean and chop small pieces.

3. Add cooking wine and mix well.

4. Add appropriate amount of salt, pour in the light soy sauce, mix well and marinate in the refrigerator overnight.

5. Prepare the yam.

6. Peel the yam, wash and cut into hob pieces, wash and cut onion, ginger, garlic cloves and set aside.

7. The water in the pot is boiled, and the yam is blanched and picked up to drain the water.

8. Heat oil in a pan, sauté ginger, pour in duck meat, and stir-fry.

9. Stir fry until discolored and oily.

10. Pour in the cooking wine quickly and cover until it evaporates.

11. Pour in the yam, add salt and stir well.

12. Transfer to a Taji pot and bring to a boil over high heat.

13. Cover and simmer for 25 minutes.

14. Pour in onion and garlic cloves.

15. Pour in the light soy sauce to adjust the flavor and eat away from the fire.

Tips:
1. Stir-fry the duck with oil in a wok in advance.
2. Peel the yam and cut into pieces, soak in salt water or white vinegar with water to avoid oxidation and blackening.
3. Taji pot stew can reduce water loss, and the stew time is short and fast.

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