Dried roast taro duck

Ingredients: duck, taro, onion, rock sugar, ginger, salt, dark soy sauce, cooking wine

1. Cut the duck meat into small pieces, peel the taro, cut the scallions into small pieces, cut the scallions into slices, slice the ginger, put two slices of ginger in the water, blanch the duck meat, remove and drain

2. Put a little oil in the pot, add duck meat and stir-fry, and stir-fry the water

3. Add rock sugar and stir-fry, and then melt with rock sugar (the frying sugar looks very appetizing)

4. Add two slices of ginger and continue stir-frying

5. Add some dark soy sauce and appropriate amount of salt, or use braised sauce instead.

6. Mix and stir-fry and color

7. Move to the pressure cooker, put in taro, put appropriate amount of cooking wine, and press on the pressure cooker for 8-10 minutes

8. Turn off the heat and simmer for 10 minutes. Then peel it and sprinkle with chopped green onion.

ps: Cut the duck meat into small pieces, which is easy to cook; the second step is very important to stir-fry the duck meat, force out the duck oil and moisture, so that not only will the duck meat be more fragrant, but it can also remove the fishy smell.

When stir-frying, you can also not add oil, but I like to add some oil. Don’t use too much oil, as long as there is a layer of oil at the bottom of the pan.

It was cooked in a pressure cooker, almost dried, and it was slightly burnt. There was only a layer of soup left at the bottom of the pot, but the taste was so good and fragrant.
Chapter completed!