1 peeled taro, cut into small pieces, washed mushrooms and sliced; Put the dried duck leg into the pot and add water to boil for 10 minute; Boiled duck legs and cut into pieces; Pour water into the casserole, add dried duck legs, ginger slices and yellow wine, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.
2 then put the taro and mushrooms in and simmer for 20 minutes with low fire; Finally, add salt and sugar and sprinkle with coriander powder.
Tip: Because salted duck legs are salty, you can put salt as appropriate.
The bacon-flavored taro pot is made of dried duck legs and taro. Dried duck legs are rich in lean meat. After waxing, the taste is firm, but after casserole stew, the weight becomes stretched and radiant, and the spring breeze is proud.
Bacon is basically divided into two factions, one is smoked bacon from Hunan and Sichuan, and the other is Cantonese bacon. Hunan and Sichuan bacon is slowly smoked with cypress branches, chaff, Chinese toon bark or firewood, then hung up and slowly dried with fireworks, which has experienced vicissitudes. The most famous Cantonese bacon is bacon strips. It is made of spareribs by pickling and baking. The wine is rich in fragrance, floral, mellow, sweet and refreshing.
I especially love the flavor of Hunan Sanxiang bacon. Because of the long-term deposition, its fireworks flavor has been integrated with the meat flavor, with rich incense and a moving atmosphere of old fireworks. The greatest quality of bacon is "fragrant, tasteless." As long as there is bacon, bacon must be the protagonist, hosting a taste bud feast.
The bacon-flavored taro pot is made of dried duck legs and taro. Dried duck legs are rich in lean meat. After waxing, the taste is firm, but after casserole stew, the weight becomes stretched and radiant, and the spring breeze is proud.
In the casserole at this time, the bacon circulates in the casserole, and then it is added to the taro, so that the taro, which is not easy to taste, just carries the rich flavor of bacon under the strong penetration of bacon, making the whole dish look expensive at once.
9 Cured taro pot, taro is pure natural. Cured duck always tastes mellow, bacon is fresh and fragrant, taro is clear and glutinous, and the two flavors are one. Taro contains fresh meat and the meat has taro flavor. Eat in your mouth, chew slowly, dry but not firewood, fragrant but not greasy, and the taste will be unscrupulously scattered in your mouth, without any smoky momentum, and some just linger. The combination of bacon and taro can't be said to be a perfect match, but it can also be called a suitable match. Bacon is so deep and delicious that even discerning diners will love its delicacy.