Tartar duck
By VicentaLakin
The red and bright bottoms, the transparent and a little bit of mysterious taro echoes with the dark brown duck flesh, the yellow of a tardy duck's skin and the oily yellow, with no chopsticks, are already a visual feast, the entrance of the duck's fragrance, the tenderness, and the sauce and the pepper's deep between the taro and the duck's flesh, but the spicy spicy between their throats and their tongues, the taste of which, from their noses to their tongues, makes you wonder, but it still resonates。
Recipe Recommendations
- slightly spicy
- burn
- a day
- ordinary
Steps for Tartar duck
1
Garlic seedlings, pepper peppers, carrots and ginger are cut separately; garlic is slashed; tarp slices are scalded in boiling water for two minutes and leached。
2
Duck washes, chops。
3
It's hot in the right amount of oil, and it's pouring into the duck block and blowing it up into the yellow and light oil。
4
Pick up sandbaskets, pour in the right amount of oil and heat, blast peppers, peppers, ginger, carrots, garlic, and bring red oil out of the soy sauce。
5
It's old, it's ice cream, it's even。
6
There's no duck in the beer. The fire boils。
7
And go down to the processed tart, and cover the pot, and burn it for an hour。
8
When the duck is soft enough, the salt is pumped in, the fire gathers juice, and the garlic seed is spilled。