Potato duck
By VicentaLakin
The material is simple: duck legs, taro, and a can of coconut; it's simple, too, to bubble duck legs a little ahead of time, to distill a part of the salt, to fry them in the pot, and to boil them together with the taro and coconut, without any more spices. The duck's legs are stupefied, with its unique tulips, and the oil-sweet fragrances of the tarf, which leave its fragrance in the mouths; the fragrance of the tacos absorbs the sweet entry of coconut juice, while the fragrance of the raccoons penetrates the powdered tart, and the smell is so strong, it really fits, tastes so good, tastes so good。
Recipe Recommendations
- cured duck legs of 2
- Taro 400 grams
- coconut milk 1 small bowl
- ginger slices 3 tablets
- oil small amount
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Potato duck
1
Prepare raw materials
2
(b) The duck ' s leg is cut into small pieces and is put in cold water for a half hour
3
Put a little oil in the pot and go down and get fried
4
(b) Detonate its water, while when the fatty of its leg is blown out, it is added to the ginger tablet and continues to be fried
5
And pour in the ready tarcrete and go in and fry it
6
Add coconuts without materials
7
(a) Add, when the fire opens and turns into a small stew for 10 minutes
8
When the cover is lifted, it's enough to turn it into a little fire
9
Here we goPotato duck Make Tips
1. A duck ' s leg is salty and therefore requires a first half hour ' s bath; 2. duck ' s legs need not be filled with too much gas, and the fat on the face of the duck ' s leg needs to be pumped out; 3. This dish needs only a small amount of ginger chips to help with the odour, with coconut juice, and no more too much spices。