The duck leg
By VicentaLakin
The history of the tssum (Tsimhu) in the ponds is more than 300 years old because of its large white skin and its rich proteins and carbohydrates, which are popular in Guangzhou, as well as some form of shape, using the tsimush as a traditional dish of the year and making it into Chinese candy. The tscoons open white flowers, very elegant. Tshrooms are a non-hazardous green health-care food, which is considered by the Chinese doctor to be of a levelling nature, pampered lungs, remediate and uniquely effective for diseases such as labour injury, cough, etc. The analysis shows that the main ingredients of the tsmushrooms are starch, protein and multiple vitamins, which are finer than required for a wide variety of active substances, such as iron, zinc and boron, and can contribute to human muscle regulation。
Recipe Recommendations
- Arrowhead 400 grams
- ginger 1 block
- oyster sauce 1 scoop
- oil appropriate amount
- cured duck legs in 1
- garlic 1
- salt a little
Steps for The duck leg
1
Preparation material。
2
The duck's leg was cut into small pieces and the extra salt and oil were removed from the hot water。
3
Tsgs go to Tsgs, cut off the thin skin (as do horseshoes)。
4
The tscoons split into four, ginger and garlic。
5
A hot pot with oil, a scab of ginger and garlic, and a duck's leg with water。
6
Join the cut tsrooms。
7
A proper amount of water was added, and the cover was turned into a small fire for 15 minutes when the fire broke。
8
Add a spoon of pelican oil when the water is dry。
9
It's just salty juice。
10
The finished chart。
11
The finished chart。
12
The finished chart。
13
The finished chart。The duck leg Make Tips
The duck leg bought, because the relationship to be preserved was generally salty, was suggested to be immersed in the slices to remove the extra salt, while the self-made duck leg added salt to its taste。