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.
510g net duck leg
15g rapeseed oil
30g cooking wine
5ml raw extract
Step 1Get the clean duck legs ready.
Step 2Clean and chop small pieces.
Step 3Add cooking wine and mix well.
Step 4Add proper amount of salt, pour in raw soy sauce, mix well and marinate in the refrigerator for one night.
Step 5Get yams ready.
Step 6Peel yam, wash and cut into hobs, wash and cut onion, ginger and garlic, and set aside.
Step 7Boil the water in the pot, pour in yam, blanch it, pick it up and drain the water.
Step 8Heat the oil in the pot, saute ginger, pour in duck and stir well.
Step 9Stir fry until discolored and oily.
Step 10Pour the cooking wine quickly and cover it until it evaporates.
Step 11Pour in yam, add salt and stir well.
Step 12Transfer to the Taji pot and bring to a boil over high heat.
Step 13Cover and simmer over low heat for 25 minutes.
Step 14Pour in onion and garlic.
Step 15Pour it into the raw food, mix the good taste, and then eat it off the fire.