Seasoning: onion, ginger slices, salt, soy sauce, cooking wine, raw flour, pepper noodles, sugar and soy sauce.
eating habits
1. Peel the taro and cut it into small pieces, then put it in the pot and fry it slightly on both sides. Taro is not easy to rot when fried or fried, but cooked faster when braised.
2. After the duck is cut into small pieces, add salt, soy sauce, cooking wine, corn flour and pepper noodles for curing 15 minutes.
3. After drying the water in the casserole, put a small torch on the stove to heat it slightly, and then pour some oil (if the duck is fat, you can put the duck oil together in the wok). When the oil is hot, put the ginger slices and scallion into the casserole, and pour the duck into the casserole. Turn to medium heat and stir the duck meat with chopsticks to avoid sticking to the pot.
4. After the duck is fried until it becomes discolored, put the fried taro into a casserole and stew, add half a bowl of water, add appropriate amount of sugar, salt and soy sauce, mix well, close the lid and stew for 30 minutes, and stir with chopsticks on the way to avoid sticking to the pot. If the water is too watery, add some water appropriately.
5. When the duck and taro are cooked, sprinkle with chopped green onion, close the lid and turn off the fire, but don't open the lid immediately, and simmer for another 5 minutes with the waste heat of the casserole before opening the lid.