The condiment of this dish uses 3 cups means. Dining-room is done outside can go taro oily, compare what such doing come out into dish good-looking, taro is not sodden. But the mouthfeel that myself prefers taro stew to rot actually. The taro after been do is more delicious than duck flesh.
With makings
| Fleshy duck | Half, make an appointment with 1000 grams |
| Taro | Half, make an appointment with 700 grams |
| Unripe smoke | 3/4 cup |
| Often smoke | 2 spoon |
| Rice wine | 1/2 cup |
| Rock candy | 40 grams |
| Ginger | 40 grams |
| Garlic | 4 valve |
| Chili | 4 |
| Green | 1 |
The practice of taro stew duck
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Get the materials ready. Duck chop becomes chunk, cut off a few fat oil appropriately;
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Taro flay, cut chunk;
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Boil one caldron water, water boil puts duck piece, scald water boils again to water. Duck flesh fish out, rinse clean again;
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Heat fries pan, put a bit oil, put scald to pass piece of the duck flesh of water, chili, Jiang Pian, garlic, conflagration stir-fry before stewing is fried to duck flesh golden give oil;
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Put taro, break up fry even;
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Turn into boiler of a stew inside, also can use the stew that fry pan, see individual be fond of. Put all condiment, rice wine puts a dot to also have nothing to do with more. If use the word that fries pan to till had done not have material,turn on the water, if be,put half cups of water again with the word of cast-iron boiler can. The boiler on the lid is built, conflagration boil, break up to feed capable person, in turning small fire stew 15 minutes, break up to feed capable person, again stew 15 minutes can;
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The flesh of fleshy duck is compared character tender do not need to boil so too long, at that time taro is touched gently came loose. Be like
Juice is overmuch and OK conflagration closes receive juice, scatter finally on green paragraph can;
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Taro should be done a little medicinal powder ability is delicious.
