The fragrance of duck
By VicentaLakin
Ducks are thin, filaments are moderate and have adhesive tissues on their necks, which can supplement the body ' s adhesive adhesive proteins, with tight skin function. Protein and multiple nutrients, low fat content, are excellent diets. The lilac is not only a fragrance of fragrance, but also a Chinese medicine. In terms of therapeutic effects, it is an aromatic abdominal agent, which relieves abdominal abdominal abdomen, increases gastric fluids, enhances digestive capacity and is complemented by duck. So whether it's roasted or roasted, next time you remember to put in a couple of lilacs, it tastes different。
Recipe Recommendations
- duck neck 3 pieces
- liquor 1 tablespoon
- onion appropriate amount
- dried chili of 5
- red dates of 5
- soy sauce 2 tablespoons
- oyster sauce 1 tablespoon
- sugar appropriate amount
- salt 1 teaspoon
- sesame oil a little
- ginger slices appropriate amount
- pepper 1 small
- geranyl 3 tablets
- clove the 4
- grass fruit one
- salty and fresh
- burn
- half an hour
- ordinary
Steps for The fragrance of duck
1
Three duck necks washed clean and cut to pieces。
2
Prepare the spices that are needed; cut the onion slices of ginger; and when you add red dates, it's sweet from meat to soup. When the duck is fragranceed, it tastes better with a few degrees of white wine, and if not at home, it can be used。
3
Take a hot pan, put in a little edible oil, blow up spices, onions of ginger chips, and then put it in ducks, add a big spoon of white wine, and make it to the ducks to change color。
4
It's a big spoon of raw and a big spoon of stork oil, and it's easy to get salty and dark。
5
Put it on a red date and add boiling water without food, and the fire boils and turns to the fire for about 20 minutes。
6
Juice is collected with sugar and salt, depending on the taste. Just get a little perfume in the pot。
7
Look at this color, isn't it an appetite? Tastes of salty perfume, fragrances of fragrance, and fragrances of date。