Tartar duck
By VicentaLakin
Tartar duck is a traditional Chinese dish in the Sichuan region. Made of tart and duck. They are red, they are soft, they are fat, they are salty, they are spicy。
Recipe Recommendations
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Tartar duck
1
Preparation material。
2
Tartars cut to pieces。
3
A small amount of tea will be added to the pot with the well-cut taro, which will be burned for two minutes。
4
Ten minutes after immersion in the water, leaching is released。
5
And pour the water from the pot that has burned the tara, and then pour it into some fresh water, and burn the pieces of duck that will be cut, and make them available。
6
Prepare ginger, onions, fragrance, eight horns, peppers。
7
Cream cut。
8
The ducks were put in a frying pan, and they were fired until the water was volatilized and the skin was timid。
9
A small amount of oil is left in the pot, with eight horns, fragrances, peppers, onions, ginger blades, a small fire, and a fine soybean soybean sauce, which is then cut out by a small fire, and red oil。
10
Put it in the duck bar. And add a proper amount of old-fashioned fire to the top. Down to the processed tart, evenly。
11
Add enough beer, burn it and leave it to the fumes。
12
Cover the pan, and when the little flamingo burns the duck, put it in the crumbs, with salt and sugar in it, so that it can come out。Tartar duck Make Tips
The konjac needs to be blanched in water first. Since alkali is added during processing, adding tea leaves when blanching helps remove the alkaline taste.