A pot and duck
By VicentaLakin
"Summer ducks take the medicine, and the ducks grow up in the water from a very small age, extracting the essence of the water, and their flesh tastes cold, and they are a rare supplement to hot summers. Plus the ducks love sports, have tight muscles, have very little fat, and are ideal food for fatty paper. Hot summers are the most suitable place to come, to eat and nourish, and to do it easily, with a few little tricks and nothing to eat without enemies. First, it'll be soaked with vinegar, then it'll be soaked with wine and duck, which will make it more meaty and softer. And then it's a perfect and amazing combination of ducks that will be oiled to the cyanide, a cyanide that will be soaked and fragranced that the entrance will be inexhaustible。
Recipe Recommendations
- local duck
- celery 100 grams
- dried red pepper of 6
- garlic 5-merous
- onion 15 grams
- Jiang 5 grams
- fine sugar 10 grams
- cooking wine 2 tablespoons
- lotus root 250 grams
- salt a little
- pepper 1 gram
- white vinegar 1 scoop
- soy sauce 1 tablespoon
- soy sauce 1 tablespoon
- slightly spicy
- explosion
- an hour
- senior
Steps for A pot and duck
1
One, the duck is washed and cut into small pieces。
2
2. Wash away the skin slices and soak in the water with white vinegar。
3
3. Duck is cold and boiled with a large spoonful of wine to remove blood water and smelt and then leach for use。
4
Four, take a bowl of juice, pour sugar and smoke。
5
Five, the old ones and the wines, together, will be in the sauce。
6
Six, little sparkling peppers and dry peppers, and then onions。
7
7. Turning to the platinum, the duck oil is slowly pushed out and the skin of the duck is turned yellow. And pour the fried duck into the pot。
8
8. The fine-tuned sauce, which is added to the water, has no duck, and the fire opens the fire and boils for more than 40 minutes until the duck is soft。
9
9 - The roasted duck is poured into the frying pan and the luminous tablet is turned over。
10
10, salt continues to be roasted until the juice is fully dried and the surface of the duck becomes slightly celery and boils。