Taro Duck Broth

Name: Taro Duck Broth
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 400g taro; 3 pcs Duck leg; 3 slices ginger; 1 tablespoon Rice wine; Some water; 4g salt; 2 pieces Chives

by Zhou Tai Liang Soup

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Just ask the people of Shanghai, what do they eat during the Mid-Autumn Festival? Of course it is taro, duck, and edamame. Without even thinking about it, they blurted out. Not only has it become a holiday eating habit, but also the eternal definition of the meaning of this holiday-reunion.
When I was young, as long as I saw my mother bring out the enamel casserole with a full moon, Mrs. Zhou knew that there would be something delicious today, especially during the Mid-Autumn Festival, a pot of [Duck and Taro Soup] is a must, and it will never be in this holiday home. A delicacy that will be replaced.

Ingredients

400g Taro
3 pcs Duck Leg
3 slices Ginger
1 tablespoon Rice Wine
Some Water
4g Salt
2 pieces Chives

Taro Duck Broth

1. Duck leg meat is blanched in ginger water, cleaned, and cut into pieces for later use

2. Put the duck legs in a saucepan, add water, ginger, and rice wine, boil over high heat and then low heat for about 90 minutes

3. Choose taro that is firmer and has no spots. It is well-proportioned and light in weight, which means that there is little water. If the meat is fine and white, it means that the texture is loose and it is top grade.

4. Peel the taro and cut into pieces with a hob. Note that the mucilage of taro and taro contains a plant saponin, which can stimulate the skin. There is a way to pour some vinegar on the hand skin and then peel it. It will improve a lot. , Do not wash the taro first and then peel it. It will be more itchy if it touches the skin after contact with water. At the same time, keep your hands dry. When you accidentally touch the skin and itchy, apply ginger or soak in vinegar water to relieve itching , Don’t touch the taro with wounded hands, or just wear gloves

5. Cook the duck leg until it's soft and soft. If you like meat, don't cook it too badly. It's completely according to your own preferences.

6. Pour the taro and simmer for about 20 minutes

7. Season with salt and sprinkle chopped green onion.

8. The taro is soft and glutinous, crispy, fragrant and smooth, and the taste is indescribable. The duck soup is fragrant and delicious, and it is extremely delicious. It is a favorite homemade soup in the Mid-Autumn Festival in Jiangsu and Zhejiang.

Tips:
1. Taro contains indigestible starch and calcium oxalate crystals. Calcium oxalate has a bitter taste and can cause skin allergies, but it will disappear after cooking;
2. Raw taro has small toxicity and must be cooked thoroughly when eating. Raw taro juice can easily cause local skin allergies. You can wipe it off with ginger juice;
3. Taro contains more starch, and eating too much at one time will cause abdominal distension.