1, raw materials: 1 live fat duck (about 1500 grams), 3 hairy taro, cinnamon 1 gram. Seasoning: 1 tsp refined salt, 3 tbsp cooking wine, 1 tbsp monosodium glutamate.

2, the live duck slaughtered, with 80% to 90% hot boiling water, quickly rolled, dehairing and washing, under the wings cut openings, take out the viscera, wash off the blood, placed on a cutting board, *** chopped into 24 pieces, and then scalded with boiling water;

3, take the casserole, put 6 cups of water, the duck pieces into the boiling, take the soup spoon to the surface of the floating blood foam, continue to simmer with the fire;

4, and then the hairy taro peeled off the outer skin washed, boiled in boiling water for 3 minutes, fished out;

5, to be duck block eight ripe, and then put the taro into the boil, turn the fire to continue to stew simmering for half an hour, see the duck block and taro all simmering rotten, will be refined salt, cooking wine, monosodium glutamate, cinnamon into the, and then with a high flame boil that is completed.