Half a taro

Half a duck

2 onions

Liujiang tablets

3 tablespoons cooking wine

3 grams of salt

3 tablespoons oyster sauce

5 g pepper

Practice?

I bought half a muscovy duck, washed it, poured a few spoonfuls of cooking wine to marinate it, and took it out to sober up. Pick the fat one first and fry some oil first.

Cut half a taro into pieces for later use. Taro must be powdered first. It's hard when cutting, and the edge is stained with powder. You know this taro must be delicious. If it's crispy, it's probably taro, not fragrant.

The soaked mushrooms are pedicled, washed before soaking, and the last mushroom water is reserved for stewed ducks. Stir-fry mushrooms first.

Step 1: fry a few pieces of fat duck first. Step 2: Then add ginger slices, put all the duck meat into the pot and stir-fry with mushrooms.

Step 3: Stir fry 10 minutes. In this step, fry the duck thoroughly, turn off the heat and pour it into the casserole for later use.

Now fry taro. The surface of taro is golden yellow, so you don't need to fry it until it is fully cooked.

Pour the freshly fried mushroom duck into the taro and continue to stir fry evenly with oil consumption. Then pour the mushroom water, in order to avoid using a dry pot at the bottom of the pot, because taro is powdery and will stick to the pot if it is too dry. Stir-fry for about 10 minute, turn off the heat and pour all into the casserole.

Taro, mushrooms and ducks are all in the casserole. Spread out the prepared shallots, sprinkle some pepper, clean the second half bowl of rice, cover the pot and stew for about 8 minutes, and turn off the heat.