Duck stew in casserole Ingredients: 1 month duck, taro 400g, salt, cooking wine, onion and ginger slices.

Exercise:

1. Wash the duck, take out its internal organs, chop it up, and blanch it with boiling water for later use.

2. Put the casserole on the fire, add [500g of water, then add the duck, onion and ginger to boil, skim the floating foam, simmer for 80% with low fire, add the taro cooked for 3 minutes, continue to boil for 30 minutes with low fire, so that the duck and taro are crisp and rotten, and add refined salt, monosodium glutamate and cooking wine to make them salty.

Duck stew in casserole features: the soup is clear and delicious, and the taro is crisp and rotten.