Red duck tofu
By VicentaLakin
Ducks are warm and edible for four seasons a year. Today, the country's ducks are rarely seen, but there are plenty of them in the supermarket. Although a little poor in nutritional value, the meat is much smaller. The simple eating of ducks, combined with some root or tofu, not only makes them more nutritious, but also uses duck oil to make them more fragrance。
Recipe Recommendations
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Red duck tofu
1
Half a western duck sliced and washed dry water
2
I'm gonna put a piece of duck in a sticky frying pan without a drop of oil
3
I'll pour in the wine, and I'll put it in the proper sauce, and I'll add onions, garlic, eight cents
4
If you're going to burn it to the ground, you're going to pour it into hot water, and you're not going to flip it, so it'll keep it in the duck, and it'll be 10 minutes slow
5
Prepare tofu
6
Pour duck and duck soup into the casserole, cover it up, make it 20 minutes later, add salt to the right amount of salt to the right taste, then tofu bubbles, and then mix it evenly, and then cover it for about 15 minutes
7
Turn off the fire and throw a few onions
8
Ducks are soft and chewy
9
And soybean bubbles suck up to duck soup