Roasted duck with ground taro
By BartCollier
Friends who like spicy food, please add more dried peppers, which will definitely make you enjoy it.
Steps for Roasted duck with ground taro
1
Cut the duck into slices, wash it, place it in a basin, add cooking wine, ginger slices, shallot, and salt and marinate for about 1 hour.2
Cut the konjac into strips, put it in boiling water for a while, add cold water until the water temperature is gentle and soak.3
Put the marinated duck pieces in hot water and cook until the blood foam leaches out, and then use chopsticks to fish out the duck pieces (no blood foam sticks).4
Heat a wok and add vegetable oil until it is cooked. Turn on low heat, add 1 tablespoon of white sugar, stir with a spatula, add bean paste, add ginger slices and garlic, stir-fry until fragrant, add duck pieces, cooking wine, roast chicken sauce, stir-fry until fragrant, add soy sauce, dry red pepper, salt, and continue to stir-fry.5
Add konjac, cucumber, and potatoes, and stir fry until the duck pieces and vegetables are almost colored. Add broth (bone soup, fish head soup, if you really don't have it: water with a lot of chicken essence in clear water) and add salt. Cover and heat on medium heat for about 40 minutes. During this period, pay attention to spatula a few times to avoid sticking to the pan.6
6. After cooking, sprinkle with chopped green onion. Okay, start enjoying the delicious food.