芋頭燜鴨
繁
|
EN
繁
|
EN
難度
2/5
需時 (分鐘)
45
份量 (人)
2-4
難度
需時 (分鐘)
份量 (人)
2/5
45
2-4
- 28 10 月, 2019
- 6:00 下午
材料
- 鴨件 1/4隻
- 芋頭 300克
- 蒜子 6粒
- 冬菇 1隻
- 蔥 1條
- 油 2湯匙
- 1/4 Duck (Pieces)
- 300g Taro
- 6 Garlic
- 1 Dried Shiitake
- 1 Shallot
- 2 tbsp Oil
調味料
- 磨豉醬 3湯匙
- 冰糖 20克
- 紹興酒 2湯匙
- 老抽 1茶匙
- 清水 250毫升
- 3 tbsp Grinding Sauce
- 20g Rock Sugar
- 2 tbsp Shaoxing Wine
- 1 tsp Dark Soy Sauce
- 250ml Water
烹調步驟
1
先把芋頭切件(可戴手套防止手痕),冬菇切片,蔥切段
Cut the taro first (you may wear gloves to prevent hand marks), slice the dried shiitake and cut the shallot
2
之後起鑊落油,先放蒜子爆香
Heat the pan with oil, garlic is first scented
3
之後放入芋頭略煎兩邊,取出備用
Fry the taro on both sides and take it out
4
再放入鴨件,略煎至微黃後加入冬菇片,之後加入所有調味料,蓋蓋後用中火先燜20分鐘
Add the duck pieces, fry until slightly yellow, add the dried shiitake slices, then add all the seasonings, cover with a medium heat for 20 minutes
5
20分鐘後,再加入芋頭和蔥段 (如水份已完全吸去,可再加100毫升水),再燜15分鐘便成
After 20 minutes, add taro and shallots (if the water is completely absorbed, add 100 ml of water), then simmer for 15 minutes