The halama
By VicentaLakin
Recipe Recommendations
- duck's paw 8-10 a
- eggs several
- onion appropriate amount
- dried red pepper appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- salt appropriate amount
- geranyl appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salty and fresh
- halogen
- several hours
- ordinary
Steps for The halama
1
(a) Duck palms to wash their fingernails, soak them in water, and change water in the middle
2
(a) Put the bubbled duck palms into the electric rice table and add appropriate quantities of water
3
(b) Press the function key of the stew, which is one hour
4
After a few minutes of water, it's gone
5
(b) Put the big stuff ready into the spice steel ball
6
(b) To continue to cook in the pots of spiced steel balls, wine, old smoke, ginger onions, sugar and salt
7
We've got 20 minutes to add boiled eggs and boiled eggs
8
The fire boils slowly for about an hour, until the duck's skin is soaked, and then continues to soak in
9
Put the smelly duck palm in the plate with the halogen eggs。