I tried to cook stewed vegetables and stewed rice in Taji pot. I felt very good. The pot has uniform heating, fast heat conduction, less water evaporation of ingredients, and is easy to stew. The taste and taste of the dishes are very good.

Ingredients

510g net duck leg
1015g yam
15g rapeseed oil
25g onion
1.5g salt
15g ginger
30g cooking wine
5ml raw extract
20G garlic

Directions

Step 1
Get the clean duck legs ready.
Step 2
Clean and chop small pieces.
Step 3
Add cooking wine and mix well.
Step 4
Add proper amount of salt, pour in raw soy sauce, mix well and marinate in the refrigerator for one night.
Step 5
Get yams ready.
Step 6
Peel yam, wash and cut into hobs, wash and cut onion, ginger and garlic, and set aside.
Step 7
Boil the water in the pot, pour in yam, blanch it, pick it up and drain the water.
Step 8
Heat the oil in the pot, saute ginger, pour in duck and stir well.
Step 9
Stir fry until discolored and oily.
Step 10
Pour the cooking wine quickly and cover it until it evaporates.
Step 11
Pour in yam, add salt and stir well.
Step 12
Transfer to the Taji pot and bring to a boil over high heat.
Step 13
Cover and simmer over low heat for 25 minutes.
Step 14
Pour in onion and garlic.
Step 15
Pour it into the raw food, mix the good taste, and then eat it off the fire.