Liang Moo-moo duck
By VicentaLakin
I accidentally found the recipes of the Lian Rao duck, and I bought it that day, but suddenly I found that there were still lumbered ears left to be cooked, and I thought of putting them together in soup, but I never ate them together, and I went online and found out that these foods were not only compatible with each other, but they also had the effect of drying. It's good
Recipe Recommendations
- preserved duck 750 grams
- lotus root 250 grams
- fungus 100 grams
- Jiang 10 grams
- salt 3 grams
- rapeseed oil 50 grams
- salty and fresh
- stewed
- an hour
- simple
Steps for Liang Moo-moo duck
1
Liang goes to the Piscos2
I'm going to clean up the musk3
Ginger slices4
The raccoons were immersed with water to remove their salt, and when they were purified, they washed clean and dried5
Hot pans,seed oil, pouring into the larvae, larvae, yellow and yellow6
You're gonna get cold water, you're gonna get ginger chips, you're gonna get out of the water, you're gonna get out of the fumes7
Go to the cooker, turn off the fire for an hour, taste the salt when you're out of the pot8
Let's dry the bowlLiang Moo-moo duck Make Tips
Preserved duck is naturally salty, so when adding salt, taste it first to decide how much to use. The wood ear mushrooms must be soaked in cold water for several hours in advance, or in warm water; it is best not to use boiling water, as this not only ruins the texture of the mushrooms but also causes significant nutrient loss. Additionally, you should first fry the preserved duck in rapeseed oil until fragrant, then add cold water to start stewing the soup.