Ducks
By VicentaLakin
The leather contains citrus and volatilizers, which act as a mild irritation to the gastrointestinal tract, which can facilitate the gestation of digestive fluids, remove gas from the intestinal tube and increase appetite. The bitterness of leather can be reconciled with other tastes and can therefore be used for cooking and improving the taste, not only to make it taste good, but also to make it particularly delicious。
Recipe Recommendations
- Muscovy duck 1000 grams
- tangerine peel 1 block
- Jiang 5 pieces
- water 1000 ml
Steps for Ducks
1
(a) Ducks are slaughtered to remove hair and internal organs, and are burned with water for three minutes and cut to 3 cm
2
(b) Cleaning of the leather
3
(b) The pick-up of canned jars for the treatment of ducks, ginger chips, leather and water
4
(b) 2000 ml of water in the pot, where the steambox is placed in the pan, and another can of gall to the top
5
(a) Activate the [evacuated meat] function, after the first cooking has ended, re-introduce 2000 ml of water into the pot and re-start the [evaporated meat] function
6
When the cooking is over, the canisters are removed and the oil on the surface of the duck soup is released。