Taro Dried Duck
1.
First trim the duck legs to remove the oil on the corners, wash and drain the water
2.
Prepare salt and pepper
3.
Put it in the pot and fry until fragrant
4.
Pour the duck meat while it is hot and massage evenly
5.
Dry in a cool and ventilated place for 4 hours
6.
Then pan under cold water, and then pick it up
7.
Prepare the seasoning
8.
Pour an appropriate amount of oil into the pot, heat the oil for 5 minutes, add star anise and ginger slices and sauté
9.
Put the duck skin down and fry it in the pan, add the cooking wine
10.
Add oyster sauce soy sauce and dark soy sauce
11.
Add the orange peel and dried chilies to the boiling water, it’s better if the water can submerge the food
12.
Cover the high heat and bring it to a low heat for an hour
13.
Then turn on the fire and burn for 2 minutes, then pick up the duck legs
14.
Then pick up all the slag
15.
Cooked taro, peeled and cut into pieces
16.
Add to the pot and bring to a boil, add sugar to taste and cook for 5 minutes, then turn off the heat
17.
Put the taro in a pot, then chop the duck legs and add them, drizzle the soup with chopped green onion, and serve.
Tips:
1. For this dish, the duck meat is marinated and air-dried to have a salty taste, so the amount of soy sauce should be appropriately reduced during the cooking process
2. The taro is cooked first and cooked separately, so that the soup will not be sticky and refreshing.
