Tartar duck
By VicentaLakin
Those who sold food the other day said that where the Sichuan went, they sold the tart. I was surprised by a friend from the North who said he'd never heard of taro. The taro duck is the traditional paste of Sichuan, soybean bean bean bean sauce, ordinary peppers, ginger, red burning. Make it red. The tart is soft
Recipe Recommendations
- duck one
- bean paste appropriate amount
- capsicum appropriate amount
- soy sauce appropriate amount
- kaempferol appropriate amount
- konjac 500 grams
- dried hot pepper appropriate amount
- pickled sea pepper appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- medium spice
- burn
- an hour
- ordinary
Steps for Tartar duck
1
Tartar slices. Slicing thin slices is better than cutting strips. Look
2
When the water comes up, boil the tarp in the pot; I've changed the water twice
3
Ducks
4
When the pot's open, the duck's boiled
5
Quick in cold water, cold
6
Scratches of bean petals; pickles of peppers; ginger slices; pickles of beans
7
Put a little oil in the pot, put ginger chips, make peppers with duck, make them with little steam, make them
8
Re-oil the pot, put the bean petal sauce, make the peppers, make the ginger chips, dry the peppers, eight horns, and make the red oil
9
Then the duck bars and we're going to get fired. I got over a minute of fire. Bell
10
With soup, we just drowned the duck
11
And the tarp. At this point, add a proper amount of sauce
12
Burn with a little fire
13
When the pot comes up, the beans are powdered。Tartar duck Make Tips
Don't buy old ducks.