Cricket duck
By VicentaLakin
It's as simple as a Beijing duck, with a simple oven and enough to say what's real, but it's good enough, and it's good enough to pick and make, and it's very cheap and thin, and it's soft, it's soft, it bites in the mouth, it's smelly, even if it's long
Recipe Recommendations
- salty and fresh
- roast
- an hour
- ordinary
Steps for Cricket duck
1
Prepare the above materials。
2
(b) A mix of raw, old and wine
3
(A) PREPARE DUCKS ON THE SIZE OF THEIR OVENS, WASH THEM, BOIL THE POTS SEVERAL TIMES, ROLL THE CHICKENS' SKINS UP (BLOWS UP), DRY THEM WITH KITCHEN TOWELS AND OUTSIDE, FIND A GLASS OF GLASS INSERTED FROM THE DUCK PP, GET THE DUCKS STANDING UP, OPEN THEIR WINGS WITH CHOPSTICKS, BRUSH THE SAUCE ABOVE AND BRUSH IT SEVERAL TIMES
4
(a) A large spoon of honey (with a slight dilution of water) to be brushed with honey after a little drying of the duck that has been brushed with sauce (a few more times with diluted honey, or a half an hour)
5
At least five or six hours (the longer it lasts, the better it is to be handled in the evening and baked the next evening) for ducks, after the drying of ducks, 180° 40 minutes on the top and bottom of the ovens, and a turnover in the ovens without spin-off fork function, paying attention to the colour and brittle of ducks, which are not sufficiently coloured to allow for a few more minutes of roasting after the end; and a plate of roasted ducks (the poaching is poor and cut into torn ducks);
6
Flour + green bean starch (none can be replaced with corn starch) with an appropriate amount of water converted to yogurt paste
7
(a) Spooning with spoons, making of electric cakes or non-composed pots, roasting with a small fire until the colour changes are transparent, and loading of plates
8
cucumber chops, onions for onions, cedars, platters; all right, ducks, cucumbers, onions with sweet sauce, roll it in loafcakes