How to make delicious taro roasted duck

One of the traditional Sichuan dishes is delicious, simple and nutritious

Ingredients

1000 grams of tender duck

600 grams of taro

50 grams of watercress

12 grams of onion, ginger and garlic

3 grams of star anise

Zanthoxylum bungeanum 2 grams

15 grams of cooking wine

4 grams of light soy sauce

Method/steps

Clean the duck inside and out and cut into pieces Uniform small pieces

Peel the taro and cut it into small pieces similar to the size of the duck. Pour out the duck pieces.

Boil the duck with cooking wine and ginger? Add the duck and blanch it in hot oil (can be slightly more a little) Stir-fry the duck pieces until the duck pieces no longer come out of water, and stir-fry until the duck pieces start to produce oil

Add 3 tablespoons of bean paste, light soy sauce, dark soy sauce, Sichuan peppercorns, and star anise, stir-fry until fragrant, and pour in the taro cubes. Stir well and add water until the ingredients are submerged

Cook over medium heat for about 30 minutes. Pay attention to the amount of soup. If it is too little, you need to add additional water. When all the ingredients are soft, reduce the juice over high heat and season.

Remove the pot, sprinkle with chopped green onions and serve

Notes

The key is to remove the mutton smell of the duck. Add more cooking wine and ginger slices when blanching.

Dry the duck pieces when stir-frying. The cooking time of different types of duck and taro will be different, so pay attention to adjust the time at any time.