♪ Duck-leg soup ♪
By VicentaLakin
There's a bad taste in duck stew and cooking, which seems to be why some people don't like ducks. No, it's not. I don't know if it's because it's mixed with spring water milk, or if my ingredient's coming out, it's almost all gone. People think it's chicken。
Recipe Recommendations
- duck leg two
- spring bamboo shoots 3 pieces
- carrots 1 piece
- onion appropriate amount
- Jiang appropriate amount
- cinnamon appropriate amount
- aniseed appropriate amount
- geranyl appropriate amount
- red yeast rice appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- edible oil appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for ♪ Duck-leg soup ♪
1
Duck leg clean. Get rid of the thick fat skin in the leg
2
Cut
3
The water
4
Spring is about the size of carrots
5
Skinned, cut down a little bit
6
Slice the thick slices
7
胡萝卜Cut。
8
It's not that complicated, is it? It's all sold at the Red Tropics
9
I've got a duck leg in the pot
10
Drinks, boiled water, slightly more water, higher than duck legs, with all but salt and old smoke11
Half an hour of little fire stew. This color is red curry
12
Then the salt and the old smoke, and then the carrots and the slices
13
Keep cooking for another 20-30 minutes
14
It's easy to paint red curvy, with old smokes and more natural colours
15
Ducks are hot, they're good for all seasons; they're good, they don't worry, they're good。