Ingredients: 400 grams of taro and 3 pieces of duck legs.

Accessories: 3 slices of ginger, 1 tablespoon of water, 4g of salt, and 2 shallots.

The method of taro duck soup

1.

Blanch the duck leg in ginger water, wash it and cut it into pieces for later use.

2.

Put the duck leg in the pot, add water, ginger and yellow wine, bring it to a boil over high fire, and simmer for about 90 minutes.

3.

Choose a firm taro without spots, which is symmetrical and light in weight, which means less water. When cut, the meat is fine and white, indicating that the texture is loose and it is the top grade.

4.

Peel taro and cut it into hob blocks. Note that taro's mucus contains a plant saponin, which will irritate the skin. One way is to apply vinegar to the skin of hands first, and then peel it, which will improve a lot. Don't wash taro before peeling it. If you touch the skin with water, it will itch more. Meanwhile, keep your hands dry. If you accidentally touch the skin and itch, just apply ginger or soak it.

5.

Cook the duck leg until it is almost tender. If you like meat, don't cook it too badly, just follow your own preferences.

6.

Pour in taro and stew for about 20 minutes.

7.

Season with salt and sprinkle with chopped green onion.

8.

Taro is soft, waxy and delicate, crisp, fragrant and smooth, and has an unspeakable taste. Duck soup is fragrant and delicious, and it is the favorite home-cooked soup in the Mid-Autumn Festival in Jiangsu and Zhejiang provinces.

Cooking tips

1. Taro contains indigestible starch and calcium oxalate crystals. Calcium oxalate is bitter and will make the skin allergic, but it will disappear after cooking.

2, raw taro is less toxic, and must be cooked when eating. Raw taro juice is easy to cause local skin allergies and can be wiped with ginger juice.

3, taro contains more starch, eating too much at a time will lead to bloating.