Taro stewed duck

Overview

What I used today is taro. Different from the most common small taro in the market, dried taro noodles have a smooth texture without being sticky and are suitable for cooking. Taro has the effects of strengthening the spleen, diuresis, detoxification, and relieve itching. It can reasonably transport nutrients, moisturize the skin, and improve the body's immunity. Eating more root foods in winter is also in line with health rules. I remember when I was a child, every winter, my mother would steam the taro and we would eat it with sugar. It tasted so fragrant and brought such warm memories.

Tags

• hot dishes
• home cooking
• maternity
• summer recipes
• banquet dishes
• dinner
• cooking wine
• onions
• taro
• duck legs
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Main raw materials.

   

2. 2 Wash and cut duck legs into pieces.

   

3. 3 Blanch the duck legs and set aside.

   

4. 4 Place the processed duck legs in the pressure cooker, add onions, ginger, cooking wine, soy sauce, aniseed, and salt and simmer for fifteen minutes.

   

5. 5 Peel and cut the taro into cubes, fry until lightly browned and remove.

   

6. 6 Pour the stewed duck legs into the wok, add the fried taro, and reduce to a thick soup over high heat.

   

7. 7 Braised duck with taro.