The winter ducks burn
By VicentaLakin
A duck soup has been made, and the rest of it is burned with winter blocks, and it is still used in the family's ancient 18-year-old pressure pot, which is long old, but still powerful, so that it can be made quickly at home and be an excellent help in saving time in the kitchen. When you're hungry, the sound you like to hear is the sound of a huge collision when the food goes into the pot, and when the sauce goes into the pot, it feels like a man falls into a large body of willows, the scent of flesh, onions, oil and the smell of all kinds of sauce, and it goes up and down into the nose, and it doesn't go anywhere. The greatest benefit of this food is not only its taste, but also its lack of any other odour, which is basically what you give it to it, but it absorbs what it tastes, with ducks having a relatively tight flesh, less fat under the skin, a little fragrance, a little more ginger, and a little more onions, which is absolutely indigenous. Favorite relatives, what are you waiting for。
Recipe Recommendations
- local duck 300 grams
- winter bamboo shoots 250 grams
- green pepper 35 grams
- onion 50 grams
- Jiang appropriate amount
- red pepper appropriate amount
- oil appropriate amount
- salt 1 teaspoon
- sugar 1.5 teaspoon
- soy sauce 1 tablespoon
- braised soy sauce 1 teaspoon
- rice wine 1 tablespoon
- slightly spicy
- burn
- an hour
- ordinary
Steps for The winter ducks burn
1
Prepare food。
2
Winter rollers, duck chops, onions, ginger slices。
3
Chon onions on the pot。
4
Joined the ducks for fried meat。
5
Scrambled to the flesh, picked out the onions, and scrambled rice and wine with gas。
6
Put it in the right amount of salt, sugar, raw, red sauce。
7
And put the tatters in the fire。
8
Scrambled meat and crumbs, which were slightly coloured, were then added to a proper boiler, then transferred to the pressure pot, where 30 minutes of stew were served。
9
The boiler is poured back from the pressure pot, and the peppers are put in the balconies, so you can get out。The winter ducks burn Make Tips
1. Duck has a relatively strong fishy odor, so you can add more scallions, ginger, and cooking wine to remove the fishiness and enhance the aroma.
2. Winter bamboo shoots are quite resistant to stewing, so they can be added to the pressure cooker together with the duck. There is no need to worry about them becoming mushy, and they actually absorb the flavor very well.