Mouthfeel of duck of carry on one's shoulder of appropriate chapter taro is rich, bright hot goluptious, taste is pure. It is dish of name of Chen city folk
With makings
| Young ginger | 150 grams |
| Soy | 1 spoon |
| Salt | Right amount |
| Unripe smoke | 2 spoon |
| Red any of several hot spice plants | 3 |
| Taro carries on his shoulder or back | 2 |
| Anise | 2 |
| Cassia bark | 1 small |
| Garlic | 2 |
| Earthy duck | Half |
| Cooking wine | 2 spoon |
The practice of duck of carry on one's shoulder of tuber crops of food of appropriate chapter name
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Water of duck flesh scald
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Duck flesh adds cassia bark, Jiang Pian, cooking wine to put the conflagration in high-pressured boiler to boil 1-2 minute
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Taro carry on one's shoulder decorticates, cut paragraph
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Young ginger, chili, garlic has been cut reserve
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The duck flesh that has boiled explodes into boiler fry
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Duck flesh is fried sweet hind next garlic that enter ginger, anise, chili.
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Fry sweet hind join the soup juice that just boils a duck to remain to boil 3-5 minute. After been boil, load dish in.
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Hot pot cheers the carry on one's shoulder that fry taro, fry soft hind join a duck, put right amount salt, soy, unripe smoke.
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Break up fry give boiler equably
