Roasted duck with Taro
Published Nov 4, 2021 at 02:51am ET
Food Material List
- 1 Duck leg, duck breast 500g
- 2 Areca taro 250g
- 1 Cut taro into pieces and soak for 3 minutes. Its best to fry it in a pan without sticking pan until golden brown.
- 2 Areca taro in Guilin, Guangxi, fried with coke powder
- 3 Use the whole duck at home, cut duck breast and leg, and use the rest of the back and bone to cook soup.
- 4 Fried to golden yellow, first fried side
- 5 The pan works well.
- 6 Cut block
- 7 Oil-fried ginger and garlic, spicy can be added to the appropriate pepper, and dry pepper, after fragrance into duck, stir-fry for 1 minute into cola, soy sauce, a spoon of cooking wine, no salt, soy sauce is generally used with raw soy sauce, the amount is just enough salty.
- 8 When preparing for the sauce, add taro, then the pot will come out. The duck skin is tight, the taro is crisp and delicious, and the sweet and salty taste is moderate. The children at home like this dish best.
- 9 The rest of the skeleton and corners can be used to cook soup, a few pieces of ginger, a handful of cordyceps, a little medlar, a little dried cauliflower, pot fire 20 minutes, small fire for 4 hours, and a little salt when out of the pot. The duck I use is an old earthen duck. The stew is excellent. Haha.
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Healthcare food category
Poultry, Burst, Sichuan cuisine, Sour and hot, Refreshing, Steamed buns