Braised duck with taro, this way the duck meat will be soft, chewy and easy to absorb │ Wei Cooking

Overview

Braised duck with taro is a dish with a unique flavor. The taro can absorb the greasiness and sweetness of the duck meat, making it soft and fragrant. During the stewing process of the duck meat, the aroma of the taro blends together, making it endlessly memorable. Avoid eating it with bananas, and don’t eat duck meat with mulberries and turtles. Search on WeChat and follow Wei Kitchen to teach you how to easily cook healthy home-cooked meals!

Tags

• hot dishes
• home cooking
• coconut milk
• lao gan ma
• old soy sauce
• onions
• rice wine
• rock sugar
• taro
• duck legs
• ginger
• pepper

Ingredients

Steps

1. 1 Prepare the ingredients, wash and cut the duck legs into pieces

   

2. 2 Marinate with salt, pepper, rice wine and dark soy sauce for 30 minutes

   

3. 3 Cut green onions into sections, slice ginger, and cut taro into hob pieces

   

4. 4 Pour oil into a hot pan, fry the taro until slightly brown, set aside

   

5. 5 In the same pot, add ginger slices and sauté until fragrant

   

6. 6 Add duck meat and fry for a while, then pour in 500ml water and Laoganma

   

7. 7 Add fried taro

   

8. 8 Cover the pot and simmer for about 20 minutes

   

9. 9 When the soup becomes less thick, add coconut milk and rock sugar

   

10. 10 Wait until the soup dries up and add the green onions

    

11. 11 Turn off the heat and serve