Home-cooked delicious taro roast duck, salty and fragrant, taro powder is glutinous, and the taste is first-class when it meets fat

 

Today, I will match taro and duck together, and make a roasted taro with duck for my family.

Here's how I made it:

1. Wash the duck and cut it into small pieces.

2. Peel the taro and cut it into hob pieces.

3. Prepare some leek segments, match the leeks with a special fragrance inside, and then prepare some ginger, garlic, pepper, star anise, cinnamon, bay leaves, lemon, no lemon can be added, or you can replace it with cooking wine.

4. Add an appropriate amount of water to the pot, blanch the duck for 5 minutes, remove the oil and remove part of the saltiness.

5. Add an appropriate amount of oil to the pot, add rock sugar, and fry over low heat to bring out the sugar color.

It is okay to see that the color becomes darker and there are a large number of dense vesicles slowly disappearing.

6. Add the preserved duck and stir-fry for coloring.

7. Add ginger, garlic, Sichuan pepper, star anise, cinnamon, and bay leaves and stir-fry until fragrant.

8. Add an appropriate amount of water and add a slice of lemon, lemon can increase the content of vitamins while removing the smell. No lemon can be substituted with cooking wine. Cover and bring the water to a boil and simmer over low heat for 20 minutes.

9. After 20 minutes, add the taro, add an appropriate amount of bean paste, stir-fry evenly, and continue to cook for 10 minutes. The duck is salty, so no salt is added.

10, 10 minutes later, add 1 tablespoon of sugar, turn on high heat to reduce the juice, when the soup is about to dry, pour in the leeks, stir-fry evenly and you can get out of the pot.

Salty and delicious, special food, friends who like it can try it!