How to make taro-flavored cured duck pot

As someone who has been spoiled since childhood, you definitely can’t cook by yourself. When you grow up and go out, you also want to cook a dish by yourself. Although there are so many recipes, the steps and methods are so short that you can’t make them well no matter how hard you try. Don’t give up, because today I will introduce to you how to make taro-flavored cured duck pot.

1. Cut taro into pieces. The cured duck should be blanched in boiling water and cut into pieces the same size as taro.

2. Fry the taro in oil for a while. Remove from the pan when you smell the aroma. The purpose is to make it more flavorful and softer in a short time when cooking with the cured duck.

3. Put the taro in the casserole first, then put the cured duck on top so that the oil from the cured duck can drip onto the taro during the cooking process. Add the ginger slices and mash the fermented bean curd, add water and stir well, then put it in until the water covers the taro. The cured duck and fermented bean curd are salty, so there is no need to add salt here.

4. First boil the water over high heat, then reduce the heat to low without stirring. Cook until there is oil but no water at the bottom of the pot, add coriander leaves, turn off the heat, cover the pot and bake for a while.

A healthy life is inseparable from a healthy diet. Learning to cook at home is not only healthy, but also nutritious and delicious. Have you learned how to make the taro-flavored cured duck pot that the editor will introduce to you today?