Mint beer duck
By VicentaLakin
AFTER AUTUMN, THE WEATHER BECAME DRY, AND IT WAS ALWAYS ON FIRE FOR NO REASON. DUCK CAN BE WARMED TO FIRE AND RICH IN ANTI-AGE VITAMIN E, AND COOKING IS THE BEST WAY TO SOLVE IT. IF BEER IS THE SOUL OF THIS DISH, THE MINT SEEMS TO BEAR THE BURDEN OF PAINTING. THE DUCK, WHICH FULLY ABSORBS THE SMELL OF BEER, IS FRESH UNDER THE BAKING OF MINT. THE FRAGRANCE OF THE FOOD IS SELF-DEFEATING, AND THE MINT OF A LEAF IS, BY CHANCE, THE MOST FRESHEST EXPECTATION WHEN THERE IS NO FLESH
Recipe Recommendations
- duck in 1
- beer 1 bottle
- mint leaves 1 handful
- garlic 1 head
- Jiang 1 block
- green garlic 2 trees
- pepper appropriate amount
- octagonal the 3
- salt appropriate amount
- soy sauce appropriate amount
- Pi County bean paste 1 scoop
- dried chili of 10
- medium spice
- burn
- an hour
- ordinary
Steps for Mint beer duck
1
preparation of food: 1 duck (about 900 grams), 1 beer (550 ml), 1 garlic, 1 ginger, 2 garlic seedlings, 10 dry peppers, appropriate peppers, 3 eight horns and 1 mint leaf
2
When the duck is purchased, he asks the store to cut off the small pieces, wash them and then dry them, and burn them in a boiling pot for two minutes, and get them cleaned up
3
(b) Water-burning ducks wash leachate, mint leaves, peppers, eight horns, dry peppers wash, garlic peels, one third of garlic slices, garlic slices, ginger slices
4
Put a little oil in the pot, heat it and turn it into fire, and lay down ginger, garlic, dry peppers, peppers, eight horns of incense
5
A spoonful of soy sauce
6
(b) Pumping ducks into the pot and evening them
7
In beers, garlic, salt, old smoke
8
Cover the pan and light fire for 40 minutes
9
The fire gathers juicy, and when it is packed, it is put in garlic, evenly covered with mint leaves, so that it may come out。