1. Taro rinse off the surface sediment, put the steamer in the steamer for 20 minutes, after steaming, rub off the skin.

2. Duck cut into pieces, cold water blanching pot, add a few slices of ginger, a small amount of wine, the water boiled out, wash off the foam.

3. Taro cut into pieces, pot of boiling oil, first fried dashi, then fried onion, ginger and garlic.

4. Duck meat under the pan fried.

5. Add a small amount of dark soy sauce and cooking wine.

6. Add water and boil.

7. Transfer to soup pot and boil.

8. Boil for about 40 minutes or so, add salt, sugar, chicken essence and pepper, and put the taro in the pot.

9. Burn until the taro is soft and rotten can be out of the pot.