Duck meat can be said to be a nourishing meat dish that can be eaten all year round. Most people are suitable for eating duck meat and don't pick people. Duck meat is delicious and nutritious. When eaten in cold weather, it can replenish protein, vitamins and minerals necessary for the human body in time and replenish energy for the body. At the same time, duck meat is cold and cool, especially suitable for people with excessive body heat, so duck meat is the first choice for moistening dryness in autumn. There are many ways to eat duck meat. We locals like boiled duck and salted duck best. Occasionally, I will change my taste: braised duck with taro is also a very good way to eat. The delicious flavor of duck meat is accompanied by glutinous rice flour of taro, and the two are stewed together. It is delicious, nutritious and not greasy, and is very popular among adults and children. Moreover, autumn is also the seasonal season to eat taro. This season's taro tastes glutinous, nutritious and delicious, which is a perfect match with duck stew.

The method of stewed duck with taro is also very simple. Duck meat is selected from five-grain ducks, cut into pieces, blanched, fried with ingredients, braised in water, and braised with diced taro until the ingredients are cooked, and the taro powder is waxy. It's cold, and the casserole is served, not to mention how enjoyable it is. It's delicious and nourishing. Tomorrow is the first frost solar term, and friends who like it may wish to stew a pot of taro duck for their families. It will be frosty at the beginning of tomorrow, so it is better to eat beef. Cheaper and nutritious than beef, and everyone can afford to stew it in a pot. Let's take a look at the detailed practice.

Braised duck with taro

Prepare ingredients: duck 1/4, taro half, garlic ginger, chopped green onion.

Prepare ingredients: proper amount of oil and salt, a little cooking wine, a spoonful of light soy sauce, a spoonful of oyster sauce and half a spoonful of seafood sauce.

Detailed practice:

1. Wash and chop ducks, blanch taro, peel, wash and slice, and wash ginger and garlic and slice.

2, the pot is hot, the hot pot is cold, put ginger and garlic in the pot, stir fry.

3. Add the cooked duck and stir-fry in the pan until it is dry. Add a spoonful of cooking wine, a spoonful of soy sauce and a spoonful of oyster sauce.

4. Add half a spoonful of seafood sauce, stir-fry the sauce, add the water that has submerged the duck meat, cover the pot and stew for 20 minutes.

5. Add taro and bring to a boil.

6. Move to the casserole and continue to simmer until the taro is soft. Finally, season with a little salt and mix well.

Sprinkle a little chopped green onion on the oven to enhance the fragrance, so a home-cooked version: braised duck with taro is ready, so that the stewed duck is delicious, and the soup in which taro absorbs duck meat is particularly waxy and delicious. It's really delicious. Adults and children like this dish very much. In the solar terms, it's perfect for the first frost to eat cold. It is more affordable than beef and mutton, more delicious and nutritious than pork, and everyone can afford a pot of stew. Simple and delicious ways to share with you, if you like, you can try.