"Lu Goose" and "Drunken Goose" have become very famous in recent years, and many tourists come here just to taste the drunken goose. But ducks are not as famous as geese, and many people think duck meat is a bit bland, as if nothing special.
In fact, what we call "duck" in our daily life is the common name of some birds belonging to the family Anatidae, while others belonging to the family Anatidae but not called ducks are swans, geese, geese and mandarin ducks. Braised duck is still delicious, and it is very suitable to eat braised duck with taro in winter. Duck meat wrapped in fragrant glutinous cotton of taro can not only relieve the greasy feeling of duck meat, but also enrich the taste.
When restaurants cook duck stew with taro, they usually oil the duck and taro first and fry them at high temperature to make the fat on the surface of duck skin more fragrant and less oily. After frying, taro will become less rotten and easier to cook. Then it's troublesome to cook braised duck at home, so can't you do it?
Don't! There is a family tradition at home, and the taste of the finished product will not be much worse than that of the hotel. A pot of stew in winter can be served with dishes below, and it is also possible to eat it while it is hot in a small pot. Don't be afraid of being so embarrassed when the food gets cold in the middle.
As a taro lover, I always think taro is the soul of this dish. The materials are not hard to find, the production is relatively simple, and the kitchen white is also ok.
Production materials (2 persons)
Cut a duck-about a catty.
Taro-about a kilo (We prefer taro and bought a little more than a kilo. Recommend to buy Lipu taro produced in Guangxi)
Garlic-one (buy it, wash it, cut it into pieces for later use, and leave it if you don't like it)
Ginger-half a slice
Southern milk -45g (that is, three yuan. If there is no southern milk, you can use the northern rose sufu.
Soju-20ml
Sugar-right amount
Garlic -2 capsules
Production steps
The duck meat bought is washed clean, and all the blood left on the meat should be washed off. All meat, including fish, chicken, goose and mutton, should be washed as long as it is bought back, and the residual blood in it should be disposed of, otherwise it will have a strong bloody smell when cooked, which will affect the taste.
Dry it slightly after washing, or suck out excess water with a kitchen paper towel. Add 3 slices of milk, minced garlic and 1 teaspoon sugar.
Our taste is mild, and it's no problem to add 4 yuan. If you add three pieces, it won't feel good enough when stewing. You can add a spoonful of pillar sauce in the middle to enhance the flavor. I prefer to add a little pillar sauce, which will be more fragrant.
Add all the ingredients into the duck meat, stir well and marinate for at least one hour. Or it can be pickled one night in advance. Don't add salt when pickling. Salt will separate out all the water in duck meat, so the taste will turn into dry wood.
Wash taro, peel it and cut it into large pieces. Let's cut it flat first and then split it in half. When handling taro, be careful not to touch taro directly. Taro skin contains highly alkaline mucus, which is called grass acid base, and grass acid base has a strong stimulating effect on the skin. Saponin in taro skin makes hands itch.