Braised duck with betel nut and taro

Overview

Tasty is the only story.

Wash the duck and set aside.
Cut betel nut taro into thick slices and set aside.
Soy sauce ginger slices are ready.
Cooking wine and oyster sauce are a must.
Heat the pot slightly, add oil, and fry the betel nut taro until the surface of the taro is slightly brown.
Heat the oil, add onion and ginger and sauté until fragrant.
Add the duck and stir-fry over high heat until fragrant. Put an appropriate amount of boiling water into the pot, just enough to cover the duck meat, and simmer over low heat for twenty minutes to make the duck meat crispy.
Cook it slowly and slowly, it is not easy to cook the duck.
After the duck meat is simmered until crispy, add the fried taro cubes and use high heat to drain the soup.
It’s ready. It’s very delicious! If you like spicy food, you can add spicy food when frying to make it more delicious. My old man doesn't eat spicy food, so there is nothing I can do.