The nutrients are delicious, and there are many ways to eat duck. White-cut vegetables, stews, braise in soy sauce, roast or cook soup are all delicious. Recently, our family is fascinated by the popular braised duck with taro. Taro's glutinous rice and delicious duck meat are combined, so delicious that they can't stop using wooden chopsticks, which is deeply loved by children and adults.
Stewed duck with taro is also very simple. Choose taro. This kind of taro tastes waxy, and small taro can also be used. Stir-fry the taro before stewing it. When the taro with a slightly yellow surface is stewed, the skin has a shell, and it is not easy to be brittle when it becomes soup powder, but it is easier to cook, and its appearance and taste are good.
Duck meat is soaked in water to remove the bloody smell and smell of duck meat, then add your favorite seasoning to stir-fry the flavor, and then stew it in water. Just stew the duck thoroughly, and then add the taro to stew until it is soft and glutinous. Taro will rot if cooked for a long time. Today is the vernal equinox. I have money but no money. I still remember eating this kind of meat often, which is more cost-effective than beef and mutton. Eating at the vernal equinox is especially nutritious. Taro stewed duck food: duck, taro, ginger, garlic and onion. Seasoning: appropriate amount of salt and oil, small amount of soy sauce, small amount of oil consumption and small amount of rice wine. Exercise:
The first step is to peel taro, wash and slice it for later use, wash and slice ginger and garlic, and wash and slice duck meat for later use. Put oil in a hot pan to cool, add taro and fry over low heat. The two sides are slightly yellow, and they are ready for use. It's best to fry first and then stew.
Step 2, add a proper amount of cold water to the pot, put the duck meat into the pot with cold water, add a small amount of rice wine together, take it out after boiling, and rinse it for later use. The vegetable pot is hot, and the oil in the hot pot is cold. Add ginger and garlic and stir-fry until fragrant. Put the duck meat with good water in the pot and stir-fry it to give off a fragrance. Add a small amount of soy sauce, oil consumption, rice wine and a small amount of soy sauce to color and stir well. Add appropriate amount of cold water, slightly submerge duck meat in water, and stew for 20min.
Put the fried taro in the pot and stew for 20 minutes until the taro is soft and waxy. Add a little salt to taste and a little onion to taste, and stir well. You can enjoy this dish when you put the pot on the table for decoration. This China version of life: braised duck with taro is ready, so the braised duck is delicious, the color is loud and attractive, and the taro powder is glutinous and delicious. It's delicious. Adults and children like it very much. The nutrients are delicious and it is not easy to get angry. I still remember making it for my family during the solar term in Grain Rain. Simple and delicious treatment methods to share with you, my personal collection also likes to try.