Roasted duck fin with taro

By ArnoldoHintz

Roasted duck fin with taro
Taro is a treasure in health. The taste is soft, sweet and glutinous. Whether it is stewed or porridge, it is very good. Every year in the eighth month of the lunar calendar, that is, after the Mid-Autumn Festival, taro, which looks like jade and fat, has become a fashionable delicacy on people's tables...

Recipe Recommendations

  • Taro of 5
  • duck wings of 8
  • green onions v. 1
  • Jiang appropriate amount
  • dried red pepper of 4
  • honey 3 teaspoons
  • octagonal of 3
  • oil 2 teaspoons
  • salt 1 teaspoon
  • pepper appropriate amount

Steps for Roasted duck fin with taro

  • Make step 0
    1
    Prepare the ingredients (green peppers are not used).
  • Make step 1
    2
    Peel the taro, wash it, and cut it into thick slices.
  • Make step 2
    3
    Clean up the duck wings and chop them in half.
  • Make step 3
    4
    Sit in a pot and boil water, blanch the duck wings for a while; pick up and dry the water.
  • Make step 4
    5
    Heat the oil in the pan, saute the ginger slices until fragrant, add the duck wings and stir fry.
  • Make step 5
    6
    Add star anise, dried red peppers, and green onions, and stir-fry until the oil comes out.
  • Make step 6
    7
    Add honey to color the duck wings evenly.
  • Make step 7
    8
    Pour in taro, add salt and pepper, stir well.
  • Make step 8
    9
    Add appropriate amount of cold water, bring to a boil over high heat, simmer slowly over low heat for 30 minutes, and collect the juice.

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