煮込料理の美味しさは柔らかい山芋がアヒルの肉汁を吸い込んで、最高旨いです。

煮込料理の美味しさは柔らかい山芋がアヒルの肉汁を吸い込んで、最高旨いです。

The taro absorbed the gravy become very delicious. The ingredients are easy to find in the market. Enjoy the entire video. Duck and taro Let’s prepare the ingredients. Put the peeled taro into the water. Chop the duck by the rear part of the knife. soy sauce 2 Tbsp dark soy sauce 2 Tbsp oyster sauce 2 Tbsp sugar 2 tbsp water 5 Tbsp Mix well Cut the taro into small pieces. Squeeze the oil with the duck’s skin. Pan-fry the ginger first to get the aroma. Shallot in. There is a very favorite smell. Put the duck meat piece by piece. If not pan-fry the meat, the aroma is different. This is a tip to pan-fry the meat before stew. Adding some yellow wine. It is another tip, add the special sauce first. The purpose is to get the soy sauce aroma under heat. If you put the water first, there is no soy sauce aroma at
all. Taro in when the special sauce starts boiling. Let coloring the taro. Finally, add an appropriate quantity of water. After 25 minutes of stewing, the gravy is getting less. Inside of the taro is white, not yet well cooked. Further 20 minutes of stewing. The gravy is getting thick. Check another piece of taro, well cooked. Stewed duck is well done. The taro is soft with duck taste.

アヒル煮込レシピは動画の通りで作れば難しくないので　是非最後までご視聴下さい。

Hi everyone, it is easy to stew the duck meat, this video will let you know the technique.

日本に住んでいた経験のある料理付きな香港人のヘーミスです。 ユーチューブチャンネルで皆さんに香港の家庭料理を紹介します。

＃煮込料理