Braised taro with duck(yu er shao ya )

Braised taro with duck

Introduction:

Production steps:

Step 1: prepare ginger and garlic slices, star anise, cinnamon, fragrant leaves, soy sauce, salt, cooking wine and sugar.

Wash duck, blanch, peel taro, wash and cut into hob pieces.

Step 2: put the fat part of duck meat in the pot and fry out the oil.

Step 3: add all duck meat and stir fry to dry.

Step 4: stir fry with a little cooking wine.

Step 5: add ginger and garlic slices, continue to stir fry, and fry duck oil.

Step 6: stir fry taro, star anise, fragrant leaves and cinnamon.

Step 7: add soy sauce, a little sugar, a little soy sauce, stir well and color.

Step 8: add water to all the ingredients and add salt.

Step 9: turn to casserole (can be omitted) to bring to a boil, remove the froth, turn to medium heat until taro is soft (stir gently to avoid sticking to the casserole).

Materials required:

Duck meat: moderate

Taro: right amount

Ginger and garlic slices: appropriate amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Old style: or raw style

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Note: like to eat spicy can put dry pepper or bean paste, in Sichuan is put a lot of bean paste burned in duck fried dry bean paste! WOW! How beautiful

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Yu Er Shao Ya