One duck and two
By VicentaLakin
Ducks are fragrance, cold, larvae, and have the effect of nourishing, gastrics, renals, thermal osteoporosis, oedema, antiheated dysentery, coughing, etc., and failure to fill the fire in the autumn and winter. A duck can make a meal, a duck breast and an upper leg roast, and the rest of it can cook stew, and duck oil can make duck cakes with a green dish. Easy to operate, almost zero failure。
Recipe Recommendations
- duck meat half a tablet
- sauerkraut a bag
- Jiang appropriate amount
- flour appropriate amount
- bread crumbs appropriate amount
- corn starch appropriate amount
- garlic powder appropriate amount
- black pepper appropriate amount
- white pepper appropriate amount
- shisanxiang appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- chicken powder appropriate amount
- salty and fresh
- other
- an hour
- simple
Steps for One duck and two
1
Half a piece of duck splits, duck chests and femur legs, duck oils, others, and chops into pieces
2
Duck chests and thigh skins, with a few pine hammers, otherwise ducks are too tight, unsavory and old kids can't bite
3
Prepare five spoons of oil, half a bowl of wine (this time tastes better with white wine), 13 fragrances, black pepper, white peppers at 1:1 p.m., followed by ginger slices with garlic-squeezing little instruments
4
A hammer of duck breast and upper leg meat made of the above-mentioned sauce, with proper salt or chicken in the mouth
5
Pickery takes at least 30 minutes, at which point ducks are placed in a high-pressure pan, into a ginger-coated wine, without water, and about 10 minutes when the steam is off。
6
A piece of flour, a piece of bread, half of starch, two spoons of garlic and a small spoon of chicken powder, evenly mixed
7
Picked duck chests and upper thighs will need the same dry powder
8
The powder will be even, the hand will be pressed, and it will shake up, and you'll be like a Kentucky fried chicken. The meat is then placed in the oven for 180°-200°30 minutes and then turned over for 10-15 minutes。
9
The sour is made of sichuan sourfish, it's made of radish, northeast sour, Quizhou sour, or even Korean pickles. Taste
10
The high-pressure pan is filled with meat with soup and a pack of sour vegetables, and when the fire opens, the small roast is boiled to the chest and the upper leg。
11
Duck chests and upper legs are replaced with knives and plates, so the skin is as soft as the fried ones because of the oil leaking through the roasting process. You have to use fire, you have to use the grill, you don't use the net
12
When the ducks split up, they made duck oil out of the fat skin, branded duck butter cakes in the stew, spicy fragrances, and stuffed with ducks