Pelican
By VicentaLakin
Tasty is the only story。
Recipe Recommendations
- betel nut Taro a
- Zhengfan duck half a
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- braised
- three-quarters of an hour
- simple
Steps for Pelican
1
Duck wash is ready for use。
2
Pelican slices, ready for use。
3
Soy ginger chips ready。
4
It's a must。
5
It's a little hot, it's a little hot, it's a little yellow on the surface。
6
It's hot, it's onions。
7
Put it in the fire. The proper amount of water in the pot is enough without the duck, and the little flint for 20 minutes is intended to make the duck rot。
8
It's not easy for the ducks。
9
And when the ducks reach the soak, they shall be put into the frying tart, and the fire shall dry the soup。
10
If it's hot, it'll be hot when it's hot, it'll taste better. My old man doesn't eat hot, so he can't eat。Pelican Make Tips
Slice the Binglang taro and fry until golden. After stir-frying the Zhengfan duck until fragrant, first put the duck in the pot and simmer over low heat for 20 minutes, then add the fried taro slices and simmer over high heat for 10 minutes. This ensures the duck is cooked to perfection without the taro turning into mush. Serve once the sauce has thickened.