How do you stew taro duck deliciously? Can taro be boiled with duck?

Duck meat replenishes fatigue, disinfects heat, facilitates urination, removes edema, reduces swelling, and relieves sores. Taro contains a mucus protein that, when absorbed by the body, produces immunoglobulins, or antibody globulins, which can improve the body's resistance. Taro stewed duck combines the effects of taro and duck, and has a certain health value.

1. Preparation of raw materials:

1 kg of duck meat, 1 kg of taro, appropriate amount of green onion, ginger, garlic, salt, cooking wine, light soy sauce and rapeseed oil.

2. Cooking steps:

1.Choose a strong, spotless taro, peel it, wash it and cut it into small pieces. Heat the pot, pour in an appropriate amount of rapeseed oil and fry it, add taro pieces and fry both sides slightly, so that it is not easy to rot when stewing, and it is faster to cook.

2.Cut the duck meat into small pieces, heat the pot, pour in an appropriate amount of rapeseed oil and fry it, put in ginger slices and green onions, pour in the duck pieces and stir-fry after bursting the fragrance, and wait for the duck meat to be fried until it changes color.

3.Put the stir-fried duck meat into a casserole, add boiling water, green onion and ginger and cooking wine, and bring to a boil over high heat. Skim off the foam, reduce the heat and simmer for 1 hour, then add the fried taro cubes.

Then simmer on medium heat for nearly 1 hour, then sprinkle a little salt to taste, and sprinkle some chopped green onions for garnish, and then serve it on the table and eat.

How do you stew taro duck deliciously?

Ingredients: duck meat (half), taro (appropriate amount).

Excipients: green onions (three), ginger slices and garlic (a little more), soy sauce and salt (an appropriate amount), tangerine peel (a little bit), black bean sauce (a little bit).

Method. 1.Chop the duck, slice the ginger, chop the green onion and garlic, and dry the duck.

2.Marinate the duck, tangerine peel, tempeh, salt, oil, cornstarch and marinate.

3.Peel the taro, cut it into granules, fry it in oil first, cook it over medium heat until soft, don't boil it into a puree, I use a rice cooker, faster.

5.Wait until the water is dry, add chopped green onions and a little soy sauce to remove from the pan.

If you want to stew taro duck deliciously, the most important thing is to remove the fishy smell of the duck. Blanch the duck in water, then boil it in a pot with various spices and seasonings before putting it in a casserole. The duck stewed in this way is delicious.

1. Wash the duck legs with warm water.

2. Peel the taro and wash it and cut it into hob pieces.

3. Cook duck legs in a pot under cold water, take out the cold water and rinse and cut into pieces.

4. Put a little oil in the pot, the oil temperature is 6 into the heat, add the ginger slices and star anise and stir-fry until fragrant.

5. Pour in the bean paste and stir-fry until fragrant, then add the duck pieces and stir-fry.

6After pouring in the taro again, add a tablespoon of wine.

7Add the tangerine peel and add light soy sauce, dark soy sauce and a small piece of rock sugar to color, add water, cover and bring to a boil over medium heat for 20 minutes.

8Finally, add two spoons of olive vegetables, stir-fry evenly, then turn off the heat and remove from the pot.

OK. Ingredients: 400g of cooked duck, 200g of taro

Excipients: appropriate amount of salt, appropriate amount of red pepper.

1. Prepare the required ingredients.

2. Peel the taro, wash it and cut it into pieces.

3. Put an appropriate amount of water in the casserole and put the chopped taro in.

4. Put the cooked duck in, put an appropriate amount of light soy sauce, dried chili pepper and a small amount of salt and simmer over low heat until it is cooked through.

5. The appearance of stewing.

6. Put it in a bowl.

Ingredients: taro.

Sliced duck and ginger. Tangerine peel, star anise, oil and salt.

Rice wine with soy sauce. Garlic pepper.

The preparation of steamed duck meat with taro.

First, wash the duck meat, chop it, fly water, add ginger slices, tangerine peel, star anise, oil, salt, soy sauce, rice wine, marinate for 20 minutes, then turn on high heat and simmer for seven or eight minutes, after boiling, turn to low heat and simmer for about half an hour.

Then use this free 20 minutes to peel the taro, wash it, slice it, fry the taro slices in a pan until golden brown on both sides, add a little salt, garlic, pepper, stir-fry until fragrant, and put on a plate.

Spread the boiled duck meat on top of the taro slices and steam for 20 minutes.

Hello, dear. Ingredients: 1 goose, about 6 catties, 1 taro, about 2 catties, peanut oil, 2 catties, soybean paste, 250 grams, Zhuhou sauce, 50 grams, oyster sauce, 50 grams, minced ginger, 20 grams, minced garlic, 40 grams, green onions, 20 grams, salt, sugar, soy sauce, a little high rice wine 100 grams How to make a steamed goose with taro Open a knife on the tail of the goose, take the internal organs, and clean it. Cut off the paws and wings.

1. Soak the goose in boiling water (flying water); 2. Coat the goose body with soy sauce. Roll the goose over the pan until golden brown. Pass the goose over the pan ......Put the goose paws and goose wings in the pan.

Season with the sauce mentioned above and pour into the goose. The taro should also be ...... through the oil panSteam the goose and taro over high heat for about 45 minutes (depending on the quality of the goose). 1. After steaming, crush the goose.

2. Season the sauce in the goose body and pour it back on the crushed goose (of course, the taro should be placed under the dish).

1. The method of stewed duck with taro: wash the taro and cut it into pieces, pour it into the oil pan and fry it for a while, and take it out for later use 2. Chop the duck into small pieces, blanch it and set aside.

3. Pour a little oil into the pan and add the ginger slices and garlic cloves.

4. Pour in the duck pieces and stir-fry, add salt, brown sugar, cooking wine, pork ribs, and stir-fry a few times.

5. Pour in the taro again, and stir-fry a few times.

6. Finally, pour it into the pressure cooker, then pour in a little chicken essence and an appropriate amount of water to boil 7. Sprinkle chopped green onions when out of the pot.

<> "Ingredients: duck meat, taro, tender ginger, ginger and garlic, green peppers, dried chili peppers, star anise bay leaves, millet spicy, shallots.

Preparation:1Drain the duck and cut into cubes. Then add a spoonful of salt and rice wine to the oak and knead. Marinate for 10 minutes, rinse with water and drain for later use.

2.Green peppers, ginger and garlic shreds, shallots cut into sections, taro wash and boil for five minutes, remove the skin and cut into pieces, pat the garlic and set aside.

Method:1Heat the oil in a pan and stir-fry the duck until it is slightly yellow. (about 10 minutes).

2.Add garlic and star anise, dried chili peppers and spicy sauce and stir-fry evenly.

3.Put in a can of beer and boil the beam.

4.Add a spoonful of chicken essence, a spoonful of oil, a little vinegar and simmer for half an hour.

5.Open the lid and add the taro, the millet is spicy, and the ginger continues to simmer for 10 minutes, then add the sharp pepper and shallots and stir-fry evenly.

Duck taro vermicelli pot.

"Duck meat has the effect of nourishing blood and water, nourishing the stomach and relieving cough. Eating duck meat in summer can be both tonic and not hot. Vermicelli is the gospel of constipation patients, plus glutinous and sweet taro, this pot is the most beautiful boy on the dinner table. ”

Ingredient breakdown. Ingredients.

Duck 1 4 pcs.

150g taro

120g of dried sweet potato flour

1 green and 1 red pepper.

Accessories. The green onion is white, and the green onion of the two green onions is white.

Appropriate amount of minced ginger. 3 cloves of garlic.

Finely chopped green onions: two green onions.

Marinated duck meat. 2 tbsp light soy sauce.

Consume 1 tablespoon of oil. Ginger 7-8

1 tbsp sesame oil.

1 tablespoon starch. 2 tbsp soybean paste (bean paste).

Seasoning. Salt to taste.

Appropriate amount of chicken powder. Chili oil to taste.

Appropriate amount of white sugar.

Appropriate amount of oyster sauce. Appropriate amount of red sand juice.

Sweet and spicy sauce to taste.

Sauce flavor. Stewing process.

Three quarters of an hour takes time.

Advanced difficulty. Steps to make duck taro vermicelli pot.

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The duck meat is marinated with the seasoning in the marinated duck meat list. If you eat spicy, replace the soybean paste with bean paste.

Soak the sweet potato flour in hot water until soft.

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Taro strips, usually cut and quick-frozen. You don't need to defrost it when you want to eat it, you can take it out when you want to put it in the pot, and it will cook quickly.

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Wash the green onions. Mince the ginger and garlic. Wash the peppers.

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Cut the pepper into prismatic shapes.

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Green and white are separated.

Heat the oil and stir-fry the chives, ginger and garlic.

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Pour the duck meat into the pan and stir-fry to change color.

Add oil, light soy sauce, braised sauce, and a little sugar and stir-fry to color.

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Add water and duck meat flush, bring to a boil over high heat, turn to medium-low heat and simmer for 30 minutes.

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There are still 1 3 in the soup.

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Pour the duck meat and soup into the casserole, put the taro in and cook for five minutes.

Put the sweet potato flour in and cook for two minutes, using chopsticks to stir and change the position from time to time to avoid sticking to the bottom of the pan.

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Pour in the peppers and cook for a minute and a half. Then add salt, chicken powder to taste, turn evenly, reduce the juice, and remove from heat.

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Sprinkle with chopped green onions. <>

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This chili sauce is for people who eat spicy food. Dip it in chili sauce, eat it spicy as well, and those who don't eat spicy eat it in the pot. Everyone was happy.

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The duck meat is cooked soft and chewy (black-footed duck), the taro powder is glutinous, the sweet potato powder is smooth in flavor, and the sharp pepper is supplemented with vitamins, don't you have a pot?

Ingredients: 300 grams of duck meat, 1 4 taro pieces about 250 grams, green onion, ginger slices, salt, soy sauce, cooking wine, corn starch, pepper noodles, sugar, soy sauce.

Method:1Peel the taro and cut it into small pieces, and then put it in the pot to fry it on both sides, the taro has been fried or fried, and it is not easy to rot when it is simmered, and it is also ripe quickly.

2.After the duck meat is cut into small pieces, add salt, soy sauce, cooking wine, cornstarch and pepper noodles and mix well and marinate for 15 minutes.

3.After the casserole is wiped dry, put it on the stove and turn on low heat to heat the pot slightly, pour some oil (if the duck is fat, you can put the duck fat together and fry it until fragrant,) After the oil is hot, put the ginger slices and green onion into the stir-fry until fragrant, and then pour the duck meat into the casserole. Turn the heat to medium and stir the duck constantly with chopsticks to avoid sticking to the pan.

4.After the duck meat is fried until it changes color, put the fried taro into the clay pot and simmer, add half a bowl of water, add some sugar, salt, soy sauce, mix well, close the lid and simmer for 30 minutes, on the way, pay attention to open the lid and stir it with chopsticks, so as not to stick to the pot, If the water is too watery, you can add some water appropriately.

5.Wait for the duck and taro to simmer until they are fully cooked, sprinkle with green onions, close the lid and turn off the heat, but do not open the lid immediately, simmer for another 5 minutes with the residual heat of the casserole pot before opening the lid.

The preparation of the taro stew duck is as follows:

1. First of all, prepare the ingredients: half a duck, 4-6 taro, 20g ginger, 10g green onion, 150ml coconut oil, 20g rock sugar, 1 teaspoon soy sauce, 1 packet of marinade, 1 teaspoon pepper, 1 teaspoon rice wine, 1 teaspoon dark soy sauce.

2. Chop the duck into large pieces and cut off some fat appropriately. Peel the taro and cut into large pieces.

3. Boil a large pot of water, add the duck pieces to a boil, and blanch until the water boils again. Remove the duck meat and rinse well.

4. Heat a wok, put a little oil, add the blanched duck meat, chili, ginger slices, garlic cloves, and stir-fry over high heat until the duck meat is golden brown and oily. After a while, add the taro and stir-fry evenly.

5. Cover with a wok lid and simmer for 20-30 minutes. Finally, when the taro is loosened and the duck is cooked through, add rock sugar and coconut milk, cook until the sauce is thick, and then add the green onions. Remove from pan and serve hot.

Taro duck soup or taro roast duck are fine.

1.Wash the taro off the surface sediment, put it in a steamer and steam it for 20 minutes, and rub off the skin after steaming.

2.Cut the duck meat into pieces, blanch in a pot under cold water, add a few slices of ginger, a small amount of cooking wine, remove the water after boiling, and wash off the foam.

3.Cut the taro into cubes, heat oil in a pot, fry the ingredients first, and then fry the green onions, ginger and garlic.

4.Stir-fry the duck meat.

5.Add a small amount of dark soy sauce and cooking wine.

6.Add water and bring to a boil.

7.Transfer to a saucepot to medium-boil.

8.Cook for about 40 minutes, add salt, sugar, chicken essence, pepper, and put the taro in the pot.

9.Cook until the taro is soft and ready to cook.