油鴨芋頭煲 （精華教學）

油鴨芋頭煲（精華教學）

🌟特別鳴謝義工團的食譜🌟

材料：
📌油鴨腿1隻
📌芋頭半個（去皮切塊）
📌干葱頭2至3個（去衣切細粒）
📌薑10 片
📌蒜頭幾粒去衣
📌芹菜少許

調味料：
📌菇粉少許
📌胡椒粉少許
📌糖三茶匙

做法：
1. 油鴨腿切件，用滚水飛水候用。
2. 開火，加入少許油於瓦煲内，放入干葱頭，葺片和蒜頭。爆香。
3. 加入油鴨腿，煮一會後，加入清水蓋過油鴨。 繼續煮一會。
4. 將芋頭件用油炸過，放入鴨煲內，慢火蓋上鍋蓋燜至芋頭諗。不時要加水。
5. 加入調味料，試味，放上芹菜出鍋。

　備註：
- 芋頭可炸或不炸
- 芋頭要買輕身

Braised Preserved Duck Leg with Taro
Ingredients:
📌Braised preserved duck 1
📌Taro - half (cut into chunks)
📌Shallots - 2 to 3 pieces (peeled it and cut into small pieces)
📌Ginger 10 slices
📌Garlic few pieces ( peeled)
📌Chinese celery - some (washed and chopped)

Seasoning:
📌Mushroom powder a little
📌Pepper powder a little
📌Sugar 3 tsp

Method:
1. Chopped the braised preserved duck into pieces. Blanch the duck with hot water and rinse it well.
2. In a clay pot, turn on the heat, add a little oil, add chopped shallots, ginger slices and garlic. Stir fry until the fragrant comes out.
3. Add braised duck. Stir fry awhile. Add water to cover the meat.
4. In another pot, add oil and deep fry the taro in golden colors. Take it out and add it to the duck. Turn to low heat, cover and cook until the taro getting softened. Make sure water is not dry out.
5. Add seasoning and taste. Garnish with Chinese celery.

Remarks:
- taro can fry or not fry
- Buy light weights taro

Видео 油鴨芋頭煲 （精華教學） канала 肥媽 Maria Cordero