Taro and cured duck pot

Overview

The ingredients are very simple, including cured duck legs, taro, and a can of coconut milk; the preparation is also very simple. Soak the duck legs for a while in advance to release some of the salty flavor, then add them to the pot and stir-fry, then add the taro and coconut milk and cook together. No more seasoning is needed. The cured duck legs are crispy but not tough, maintaining the unique rich flavor of cured duck. The oily and salty aroma also has the fragrance of taro, which lingers in your teeth; the smooth and delicious taro absorbs the sweet coconut milk and melts in your mouth, while the fragrant cured duck oil also penetrates into the pink taro.

Tags

• hot dishes
• home cooking
• coconut milk
• cured duck legs
• oil
• taro
• ginger slices

Ingredients

Steps

1. 1 Prepare raw materials;

   

2. 2 Cut the cured duck legs into small pieces and soak them in cold water for half an hour;

   

3. 3 Put a little oil in the pot, add the cured duck legs and stir-fry;

   

4. 4 Stir-fry until the water is dry, and after the fat of the cured duck legs is stir-fried, add the ginger slices and continue to stir-fry;

   

5. 5 Then add the prepared taro pieces and stir-fry for a few times;

   

6. 6 Add coconut milk to cover the ingredients;

   

7. 7 Cover, bring to a boil over high heat, then reduce to low heat and simmer for ten minutes;

   

8. 8 Open the lid and turn to low heat to collect the juice;

   

9. 9 It’s served;