Chinese Food
Stewed duck with taro. Duck meat will be soft, rotten, chewy and easy to absorb
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Stewed duck with taro is a special dish with unique flavor. Taro can absorb the greasy and sweet taste of duck meat. Soft waxy and fragrant. During the stewing and boiling process, duck meat can integrate the taro flavor and make people have endless aftertaste. Avoid eating with bananas. Duck meat should not be eaten with mulberry or turtle.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Wash and cut duck leg
Step2:Marinate with salt, pepper, rice wine and soy sauce for 30 minute
Step3:Sliced scallion, sliced ginger, sliced taro with ho
Step4:Heat up the oil, fry the taro until it's yellowish, and set aside
Step5:Stir fried ginger slices in the same po
Step6:Fry the duck meat for a while. Pour in 500ml of water and dried mothe
Step7:Put in the fried tar
Step8:Cover the pot and simmer for about 20 minute
Step9:When the soup becomes less thick, add coconut milk and suga
Step10:When the soup is dried, add the scallion
Step11:Just turn off the hot plat
Cooking tips:When you want to make a duck tender, you need to pay attention to the following points - 1. You can take time to pat the duck with a knife. Make the meat loose. 2. Don't put salt first when cooking. Otherwise, the taste will become very woody. It's not easy to rot. 3. You can add some cooking wine to marinate the duck. This will make the duck soft and rotten. You have skills to make it delicious.
