Braised taro with preserved duck

Braised taro with preserved duck

Introduction:

Production steps:

Step 1: choose small taro, because small taro is soft

Step 2: peel and cut into pieces

Step 3: prepare the cured duck leg

Step 4: cut half of the duck leg into small pieces about one centimeter long

Step 5: put proper amount of ginger and garlic into casserole and saute with oil

Step 6: add the preserved duck and stir fry for a while

Step 7: stir fry the cured duck until golden, add taro and stir fry evenly

Step 8: add water to cover the taro. Bring to a boil over high heat, then simmer over medium heat for about 20 minutes

Step 9: stew the taro, sprinkle with soy sauce, sprinkle with scallion, cover the pot, turn off the heat, and simmer for another two minutes

Materials required:

Small taro: 500g

Cured duck leg: 1 / 2

Ginger: right amount

Scallion: right amount

Garlic: right amount

Soy sauce: right amount

Precautions: 1. Taro is hard to cook. When stewing taro, the water must submerge the taro, otherwise it is easy to scorch. 2. The leg of cured duck is salty enough, and there is no need to add salt after the taro is cooked. 3. The old man said that taro with Scallion will not make his stomach full. I don't know if it's true. But here with onion can also increase flavor.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh