Braised duck with Taro


Braised duck with Taro

Taro braised duck is a dish made of Muscovy duck and betel nut taro. It tastes salty and rich. Duck meat is fat but not greasy. Taro is sticky but not rotten. It is a very popular dinner dish in my hometown.

Food Material List

  • 1 One Muscovy Duck 900g
  • 2 Colocasia esculenta 500g

Operational steps

  • 1 Clean the ducks and chop them into pieces.
    Braised duck with
  • 2 Heat the pot with oil, stir-fry ginger slices and put duck pieces.
    Braised duck with
  • 3 Pan-fry the duck over medium and small heat until golden brown on both sides. Drain the oil. (I split it into two pans.)
    Braised duck with
  • 4 Heat another pot with oil and put in taro pieces. Fry them slowly over low heat until they are crisp and hard on both sides. Remove them and set aside.
    Braised duck with
  • 5 Keep the bottom oil in the pan, add ginger slices, garlic cloves and stir-fry.
    Braised duck with
  • 6 Stir-fry the fried ducks, spray the cooking wine, then mix in the column for sauce, sauce, oyster sauce and a little sugar to stir-fry evenly.
    Braised duck with
  • 7 Add fresh water without ducks and boil over high heat.
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  • 8 Then move to a deep pot and simmer in a small heat. (You can also cook directly in the pot, moving to a deep pot is just a habit of mine.)
    Braised duck with
  • 9 When only half of the soup is left, put the fried taro into it, and continue to braise until the soup is concentrated. The taro can taste thoroughly. In the process of braising, taste the taste. If it is not salty enough, you can add a little salt to season it.
    Braised duck with

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Healthcare food category

Sichuan cuisine, Sour and hot, Refreshing, Aquatic product


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