Tacohead duck
By VicentaLakin
Potato-head duck is a unique dish that absorbs the greasy and sweetness of duck, soft-smelling, and the cosmopolitan cosmopolitan smell of duck in its cooking. It's like bananas and ducks can't eat with saunas. We believe in "Wild Kitchen" and teach you how to cook and eat easily
Recipe Recommendations
- duck leg 2 only
- Taro of 6
- Jiang 10 grams
- onion 2 pieces
- coconut milk 150 ml
- rock sugar 20 grams
- laoganma a teaspoon
- soy sauce a teaspoon
- rice wine a teaspoon
- pepper a teaspoon
- salty and fresh
- braised
- an hour
- ordinary
Steps for Tacohead duck
1
Prepare food. Duck leg wash
2
It's 30 minutes of salt, pepper, rice wine, old pickles
3
Onion slices, ginger slices, tarhead rollers
4
The hot pot pours oil, frys the tacos to a little yellow
5
Put the same pot in the ginger chips
6
put it in the duck for a while, pour it into 500 milligrams of water and godmother
7
It's a fried tart
8
Put on the lid for about 20 minutes
9
When the soup gets less thick and added to the coconut and ice cream
10
When the soup is dry, put it on the onions
11
Just turn off the fireTacohead duck Make Tips
A duck needs to be careful how many times he wants to get a knife, so that his meat will be loose, not salt when he's cooking, or his taste will be so bad that he'll be able to make duck with a little wine, which will make duck soft