Dried beer duck
By VicentaLakin
Ducks are tempered, nutritious and suitable for the majority of the population, especially those with heat, weak physical condition, appetite and oedema, and beer, which is thick and slow, make them softer. As 2015 approaches, the sun of 2016 approaches, and at this new time, let's wish our families a happy new year and a good meal every day。
Recipe Recommendations
- duck half a
- lotus root 250 grams
- celery 100 grams
- onion Subparagraph 1
- Jiang 5-6 sheet
- garlic 4-merous
- dried red pepper 10-15 a
- pepper 1 gram
- soy sauce 2 tablespoons
- soy sauce few drops
- sugar 4 grams
- beer 1 bottle
- salt appropriate amount
- slightly spicy
- burn
- several hours
- ordinary
Steps for Dried beer duck
1
All the food is clean。
2
The duck cut off too fat and cut into pieces, celery cut 2.5 centimetres, pepper cut, ginger and garlic slices. Slice。
3
Cooking pots with water and fires are burned, freshly cut swirl is extracted, and in cold water (preventing blackening)。
4
The ducks were put in a cold pot with wine, and a spare was found。
5
The boiler heats in the oil, and when 50% of the oil is in the water, the oil on the duck skin is made out of as much as possible, and when the surface of the duck is slightly yellow, the peppers, ginger garlic and peppers are put into the fragrance, and then the fragrance is drawn, a few drops of the old twitch and the sugar is even。
6
Join the beer。
7
The fire broke out and, after 40 minutes of slow stew, the proper amount of salt from the fire was sent for juice。
8
The soup juice will be evenly collected when drying up in the swirl。
9
I'll put the celery in a couple of times and I'll make it。
10
Just get in the dry pot。Dried beer duck Make Tips
The same method applies to other meats. When 2 oscillates, as much water as possible in the pot begins to be cut, the penguins oxidize and darken。