Materials

Main ingredients: 1 duck leg, 300g taro, 1 duck wing;

Supplementary ingredients: oil, salt, soy sauce, sugar, cornstarch, rice wine, garlic, 50g ginger

Taro and ginger duck

1

Chopped pieces of the duck and mixed with oil and cornstarch, cut ginger into thin slices. Marinate with salt for 20 minutes, then wash with water and set aside, taro cut into small pieces

2

Put oil in the pot, put garlic and ginger slices, stir-fry a little, put duck, stir-fry a little

3

Put down the soybean oil, sugar, salt, and stir-fry a little

4

Put down a bit of rice wine, and continue to stir-fry

5

water, mix well and cover the lid, about 15-20 minutes, in the middle to stir-fry a little

6

Use a plate to load up the duck, leaving the juice in the pot

7

The taro poured in the juice, about 10 minutes to cook, if there is not enough juice, you can add a moderate amount of water

8

Open the lid, put the just load up the taro. the duck meat poured in the taro to cook together for about 10 minutes, the juice slightly collected

9

loaded dish can be eaten

Tips

cooking the duck meat to add enough flavor, so that the taro will not have to cook the seasoning, cooking time of the duck and taro according to the different materials to increase or decrease