Chinese Food
Braised duck with Taro
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In summer, most people are greedy for cold food. Once autumn comes, the function of spleen and stomach has not been restored. At this time, if large fish and large meat are added, it will increase the burden of spleen and stomach, and the effect of digestion and absorption will not be very good. Replace it with some nourishing food. It can nourish the deficiency without increasing the burden on the spleen and stomach. It is recommended to match the taro with duck meat, which is one of the sweet potato, taro and lotus root of qiusanbao. It is the first choice for good quality, low price and health.
Cooking ingredients
Cooking Steps
Step1:Wash and cut duck leg. Marinate with salt, pepper, rice wine and soy sauce for 30 minute
Step2:Sliced scallion, sliced ginger, sliced taro with ho
Step3:Heat up the oil, fry the taro until it's yellowish, and set aside
Step4:In the same pot, stir fry ginger slices. Fry duck mea
Step5:Pour in 500ml water and Lao Ganma. Put in the fried taro. Cover the pot and simmer for about 20 minutes
Step6:When the soup becomes less thick, add coconut milk and rock sugar. When the soup is dried, put in the scallion section, turn off the heat, and put in the plate
Step7:Finis
Cooking tips:There are skills in making delicious dishes.
