Chinese Food
Stewed duck with Taro
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The material is very simple. Duck leg, taro. There is also a can of coconut milk; the production is also very simple. Soak the duck leg for a while in advance. Part of the salty taste will be separated out. Put it into the pot and stir fry it. Then put taro and coconut milk together and cook it. No more seasoning is needed. The leg of cured duck is crispy but not tough. It keeps the unique fragrance of cured duck. The oily and salty fragrance also has the fragrance of taro. It makes people keep the fragrance between teeth. The fragrant and delicious taro absorbs the sweet coconut juice and melts immediately at the entrance. And the fragrant duck oil also permeates into the taro of powder. The taste is fragrant. It's really a perfect match. It's a mouthful with endless aftertaste and praise.
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Cut the leg into small pieces and soak it in cold water for half an hour
Step3:Put a little oil in the pot and stir fry the cured duck leg
Step4:Stir fry the water to dry, and stir fry the fat of the duck leg. Add the ginger slices and continue to stir fry for a while
Step5:Then pour in the prepared taro and stir fry for a few times
Step6:Coconut milk with no material added
Step7:Cover. Bring to a boil over high heat and simmer for ten minutes
Step8:Open the lid and turn to a small fire to collect the juice
Step9:Put it on the table
Cooking tips:1. The leg meat of the cured duck is salty, so it needs to be soaked for half an hour in advance; 2. When frying the leg, you don't need to add too much oil. You need to stir the fat on the skin of the leg; 3. You only need to add a little ginger to help remove the fishy smell. With the addition of coconut juice, you don't need to add too much seasoning. There are skills in making delicious dishes.
