Braised taro duck in oyster sauce

Overview

Last time a friend came to my house, he cooked half of the Peking duck and left half of it. Today he decided to braise it in braised sauce. With the freshness of the oyster sauce and the softness of the taro, it was so delicious that it couldn’t stop eating.

Tags

• hot dishes
• cantonese cuisine
• old man
• dinner with friends
• winter recipes
• dinner
• chicken essence
• cooking wine
• duck meat
• oyster sauce
• taro
• ginger
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients, wash the duck and chop it into small pieces (the amount of duck meat is not much, I cooked it for two people), cut the taro into cubes, and shred the ginger

   

2. 2 Heat oil in a pan, add shredded ginger and duck meat and stir-fry

   

3. 3 Fry the duck meat, preferably until the duck meat is golden brown

   

4. 4 Put the taro into the oil pan and fry it (it will be simmered later so that it will not be boiled so easily)

   

5. 5 Fry the duck meat to a certain level, add oyster sauce and soy sauce, stir-fry for another minute, pour in two bowls of water, and simmer for about 10 minutes, then add the fried taro.

   

6. 6 Simmer for about 20 minutes, then uncover to collect the juice

   

7. 7 Because oyster sauce and soy sauce are already salty, just add a small amount of chicken essence to taste

   

8. 8 Plate and start eating

   

9. 9 Nibble on the duck bones and eat a piece of taro. You have to eat it yourself to know how delicious it is

   

10. 10 Photography skills still need to be improved