Nine-skinned ducks
By VicentaLakin
WHEN IT COMES TO “SKIN,” MANY PEOPLE CANNOT FORGET ITS UNIQUE TASTE. BECAUSE OF ITS UNIQUE PRODUCTION MATERIAL, IT IS ALSO KNOWN AS THE OLD, RED SKIN, ORANGE SKIN, NEW SKIN, BROAD SKIN, ETC. EVERY TIME THE FRUIT MATURES, THE FRUIT IS TAKEN OFF, THE BARK IS SKINNED, AND IT IS USED EFFECTIVELY TO DRY WITH VULCANISM AND VENTILATION, IT CAN BE MADE INTO LEATHER. THE FUNCTION OF LEATHER IS TO ACT AS A CATALYST FOR CARDIOVASCULAR AND DIGESTIVE SYSTEMS, AS IT CAN ACT AS A MILD AND IRRITATING EFFECT ON THE GASTROINTESTINAL TRACT, THUS FACILITATING THE DISTRIBUTION OF DIGESTIVE FLUIDS AND EXCLUDING GAS FROM THE ENTERIC TUBE. THE SECOND IS THAT THE PLATINUM ALSO ACTS AS A PLATINUM, WHICH, WHEN USED, CAN BE PICKED UP, AND THE LAST IS THAT IT CAN BE USED IN COMBINATION WITH VITAMIN C AND VITAMIN K TO ENHANCE INFLAMMATION. THE SMELL OF THE OLD DUCKS IS SALTY, SEXUALLY IRRITATED, SPLEEN, STOMACH, LUNGS AND KIDNEYS, WHICH HAVE THE EFFECT OF ACCOMMODATING, DEFUSING, IRRITATING, DIARRHEA AND SWOLLEN URINE。
Recipe Recommendations
- old duck in 1
- Xinhui chenpi appropriate amount
- laojiang appropriate amount
- green onions appropriate amount
- dried chili appropriate amount
- rock sugar appropriate amount
- glutinous rice wine appropriate amount
- chicken essence appropriate amount
- slightly spicy
- burn
- half an hour
- simple
Steps for Nine-skinned ducks
1
(b) Eight years for the Guangdong New Society to have proper skin, 15 minutes for water to be immersed in the bowl, 15 minutes for the skin to be taken out and the white membrane to be scraped, or bitter; and the respective quantities of ginger, onions, dry peppers and ice cream
2
A good duck, whether it's a duck, if it's a duck, if it's a duck, if it's a duck, if it's hard, cocoon, dark, if it's a duck, if it's a duck, if it's sharp, if it's a duck, if it's a duck, and if it's a duck, if it's a duck, if it's a duck, and if it's a duck's palm is thick
3
"And he will cut the old duck into big pieces, not too small, long in the making, and he will cast his ass aside, he will split his wings into two, he will cut his legs in two, he will cut off his claws, he will cut off his cocoon, he will cut his chest into big pieces, he will put the well-cut duck into the bowl, he will add salt in appropriate measure, and he will stick his hand."
4
(a) The boiler burns out of a relatively large amount of oil, pours onions and gingers into a small, pyroclastic scent, and onions into a roasted duck, and during the course of the fire, a small amount of it is required to go into the water in order to make it dry, when the external water of the duck is dry, the skin of the duck has been tightened, the sugar has fallen into the ice, many times into the right amount of water, the sugar has been melted, and the duck's roasted
5
(a) Flaming sugar, fried duck meat, making it all sticky to duck meat, making it hot in the course of the fire, making sure that it is fried with sugar, with a few little showers, with duck fried several times, adding an appropriate amount of old gin, 15 seconds, opening the pan in 15 seconds, drying up the wine, filling the water once, flooding the ducks, adding platinum and pepper, covering the pot, boiling the fire, opening the caps with white pepper, covering the pan, turning the porridge for 2.5 hours, not using the high-pressure pan, making the skin unpainted
6
Two and a half hours from the fire, when the soup is thick and the soup is good, with a proper amount of chicken fried, and with ducks ploughing the sauce, which is delicious
7
Completed Chart