Cured duck

1/4

taro

150g

chicken (as food)

250 grams

condiments

Salt for pickled chicken

1/2 teaspoons

Sauce chicken soy sauce

1 tea spoon

Salted chicken sugar

1/2 teaspoons

Pickled chicken cooking wine

1 tea spoon

Salted chicken starch

1/2 teaspoons

Broth chicken soup

200 ml

sugar

1/2 teaspoons

coconut milk

1/2 cups

milk

50 ml

energy

3 tablets

Small onion

3 pieces

red onion saloon

three

oil

Two cup

step

1. Preparation materials: taro, chicken nuggets, preserved duck, ginger, onion and red onion.

2. Slice ginger and onion separately, and cut onion into sections.

3. Peel the taro, don't get wet, and cut it into small pieces.

4. Soak the salted duck in water for 6 minutes.

5. Wash the salted duck, cut it into pieces, and remove the duck tail and fatty parts.

6. Add the marinated chicken raw materials into the chicken and marinate for 30 minutes.

7. Heat 2 cups of hot oil and fry taro for 3 minutes.

8. Take out the fried taro pieces and drain the oil.

9. Heat the oil on medium heat and fry the chicken pieces 1 min.

10. Take out the gutter oil.

1 1. Leave 1 tablespoon of fried chicken oil in the pan, heat the oil pan over medium heat, and saute the ginger and onion.

12. Add chicken pieces and stir fry.

13. Add cooking wine along the pan, stir-fry for 1-2 minutes, and then turn off the heat.

14. Cook chicken soup in another pot.

15. Heat the Zhong Da casserole and add the roast duck, taro and hot chicken soup.

16. Cover and boil, then turn to medium heat and cook for 5 minutes.

17. Add chicken pieces.

18. Add sugar 1/2 teaspoons, coconut milk 1/2 cups and 50 ml of flower milk.

19. Cover the casserole again, cook for another 5 minutes on medium heat, and eat the whole pot while it is hot.