Making materials: main ingredient: duck1500g, and auxiliary material: taro 250g.

Seasoning: salt 6g, monosodium glutamate 3g, yellow wine 15g, onion 15g, ginger 25g.

The characteristics of taro duck soup are: fragrant soup, crispy duck, mellow and fresh taste, and glutinous taro.

The practice of taro duck soup;

1.

Wash the washed duck, chop it along the back, and then chop it into duck pieces with a width of 3 cm and a length of 4 cm (no duck head is needed);

2.

Wash taro, boil it in water for 5 minutes, take it out to cool, peel it (or scrape it with a knife), and cut it into hob blocks;

3.

Put the duck pieces into the boiling water pot, boil them and cook them with slow fire for about 5 minutes;

4.

Discoloring duck skin, draining blood, taking out duck pieces, washing the duck pieces one by one with warm water, and putting them into a casserole;

5.

Add shallots, ginger slices, Shaoxing wine and water, cover and boil, and simmer for 2 hours;

6.

Open the lid, take out the onion and ginger slices, add taro, refined salt and monosodium glutamate, cover and continue stewing for 1 hour, and put into the soup bowl.