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⬇️⬇️English recipe follows⬇️⬇️
芋頭炆鴨

材料：
急凍鴨髀4隻
芋頭1斤
綠豆粉絲4兩
薑、蔥大量

處理：
1. 鴨髀，清水解凍。
2. 鴨髀解凍後，倒去水分，加入粗鹽1茶匙乸5分鐘，去除雪味、腥味及加入少許鹹味。
3. 粉絲，清水浸軟。
4. 芋頭，去皮，清水洗乾淨，廚紙索乾，切一塊塊。

烹調：
1. 大火在鑊中燒熱油3湯匙。
2. 放芋頭落鑊，轉中火炸。
3. 鴨髀，清水洗乾淨，廚紙索乾，1開4切件。
4. 芋頭，一面已炸至金黃色，反轉繼續炸。
5. 芋頭已炸至金黃色，夾上碟，鑊中的油，倒在它內。
6. 鴨髀，倒入鑊內，轉中慢火，去羶味。
7. 蔥，切段，切絲。
薑，去皮，切片。
8. 鴨髀，一面已煎至金黃色，反轉另一面繼續煎，加入薑片一同炒香。
9. 加入紹興酒1湯匙落鑊，炒勻。
10. 加入清水500毫升。
11. 加入調味料：
a. 冰糖1大粒
b. 生抽1湯匙
c. 胡椒粉少許
d. 蠔油2湯匙
炒勻，滾起後，轉中火炆20分鐘。
12. 加入芋頭落鑊，可酌量加入清水，炆多5分鐘。
13. 另一邊，慢火燒熱煲仔。
15. 放蔥段及粉絲入煲仔。
16. 芋頭及鴨髀已炆好，炒勻，倒入煲仔，轉中火，再酌量從煲邊加入滾水，冚蓋，大火滾起。
17. 加入芫荽。
18. 完成，可享用。

Claypot duck with taro

Ingredients:
Frozen ducks’ legs 4 Nos.
Taro 1 catty
Mung bean vermicelli 4 taels
Ginger, green onion a lot

Preparation:
1. Ducks’ legs, defrost with tap water.
2. Pour away water after ducks have been defrosted, season with cooking salt 1 tsp to remove unpleasant smells and tastes and add some salty tastes to them.
3. Vermicelli, soak in tap water until it turns soft.
4. Taro, get it peeled. Rinse thoroughly. Dry with kitchen towel. Slice it.

Steps:
1. Heat up oil 3 tbsp at high flame in wok.
2. Put taro in wok. Turn to medium flame and continue frying.
3. Ducks’ legs, rinse with tap water. Dry with kitchen towels. Divide each one into 4 pieces.
4. Taro, one side has been deep fried into golden yellow, flip over and continue deep frying.
5. Taro has been deep fried into golden yellow, put on plate with the oil in wok.
6. Ducks’ legs, put into wok. Turn to medium~low flame to remove unpleasant smells and tastes.
7. Green onion, cut in lengths then get it shredded.
Ginger, get it peeled and sliced.
8. Ducks’ legs, one side has been fried into golden yellow, flip over and continue frying. Add in ginger slices, fry well.
9. Add in Shaoxing wine 1 tbsp in wok, fry well.
10. Add in water 500ml, add seasoning:
a. Rock sugar 1 big cube
b. Light soya sauce 1 tbsp
c. Pepper little
d. Oyster sauce 2 tbsp
Fry well. Braise for 20 minutes at medium after boils up.
11. Add in taro in wok, add in appropriate amount of water if necessary. Braise for 5 minutes more.
12. On the other side, heat up a pot at low flame.
13. Put green onion and vermicelli into the pot.
14. Taro,and ducks’ legs have been braised well, fry well. Add in appropriate amount of boiled~up water alongside the pot if necessary. Cover up the pot. Heat up at high flame.
15. Add in coriander.
16. Complete. Serve.

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Claypot Duck with Taro & Glass Vermicelli🥘 Saucy, Melt-in-Your-Mouth Taro & Meaty Duck Legs😋

粉絲芋頭鴨煲
入口融化芋頭
啖啖肉鴨脾
入味粉絲
+香濃肉汁!

Claypot Duck with Taro