How to make crispy duck with taro paste

To make a good dish is not as difficult as everyone imagines. Just prepare the ingredients and tableware, control the heat, and then follow the steps for crispy duck with taro paste below. I believe you can do it.

1. Peel the taro, cut into pieces, steam it, and press it into puree with a knife.

2. Add cooked lard and cornstarch and knead into a smooth dough.

3. Wash the duck, wipe dry, apply Huadiao wine, salt and dark soy sauce on the duck body, marinate for 30 minutes, steam for 15 minutes until cooked, take out and keep the original duck juice for later use.

4. Remove the bones from the cooked duck, apply egg yolk liquid on the inside of the duck, and sprinkle a thin layer of cornstarch on it for later use.

5. Stuff the duck with taro paste, flatten it, apply egg yolk liquid, and sprinkle it with a thin layer of cornstarch.

6. Heat the pan and add oil, fry the duck until both sides are golden and crispy, then drain the oil.

7. Cut into pieces and serve.

Many housewives worry about what to eat today, but you don’t have to worry today. Look at the editor’s introduction today, and quickly serve this newly learned crispy duck with taro paste on the table!