Braised Tibetan duck with betel nut and taro

Braised Tibetan duck with betel nut and taro

Introduction:

"Good food is the only story."

Production steps:

Step 1: wash the duck and set it aside.

Step 2: cut betel taro into thick slices and set aside.

Step 3: ginger slices with soy sauce are ready.

Step 4: cooking wine and oyster sauce are essential.

Step 5: heat the pot slightly, add oil, fry the betel nut taro, and fry the taro until the surface is a little yellow.

Step 6: heat the oil, add onion and ginger to make it fragrant.

Step 7: add the duck and stir fry until fragrant. Pot into the right amount of boiling water, can not pass the duck on the line, simmer for 20 minutes, the purpose is to let the duck crisp.

Step 8: cook slowly. It's not easy to cook a Tibetan duck.

Step 9: after the duck is stewed to crisp, put in the fried taro pieces, and dry the soup over high fire.

Step 10: out of the pot, it's very delicious! If you like spicy food, you can put it when you fry it. It's more delicious. My old man doesn't eat spicy food, so there's no way.

Materials required:

Betel nut taro: one

Zheng fan duck: half a duck

Ginger: right amount

Garlic: right amount

Salt: right amount

Soy sauce: right amount

Cooking wine: moderate

Oyster sauce: right amount

Note: deep fry the sliced betel nut taro until golden yellow. Stir fry the Tibetan duck until fragrant. First put the Tibetan duck into the pot and simmer for 20 minutes. Then put the fried taro into the pot and simmer for 10 minutes. This way, the duck meat will be hot enough, and the betel nut taro will not boil into powder. Wait for the soup to thicken and serve.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh