Pork
By VicentaLakin
In Jiangsu, if you want fresh twigs, you have to go back to Guangxi. The word "a twig of fire" is often heard by adults, and it burns with duck, so it's incorrigible, and you can try it if you like. It's the best duck I've ever had, and I've only got frozen duck legs, and I don't smell like Mom's, but it's good。
Recipe Recommendations
- duck leg of 2
- litchi 200 grams
- Jiang appropriate amount
- onion appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- edible oil appropriate amount
- edible salt appropriate amount
- rock sugar a little
- oyster sauce a little
- salty and sweet
- braised
- half an hour
- ordinary
Steps for Pork
1
Get your food ready. Duck leg chop。
2
The twig goes to the shell。
3
Get the ginger onions ready。
4
Water in the pot, onions to burn, and duck plume。
5
It's hot in the pan, it's fried onions, and it's fried with duck sticks。
6
Add water, raw, ice cream. It can be colored with a little old or pelican。
7
Burning and turning on a little flaming pot for about 10 minutes, adding a little salt for two or three minutes。
8
Have a taste of it before you go out. Tastes sweet, beautiful。Pork Make Tips
One, the twig tastes sweet. Just add a few ice sugars. 2. Breaming and beryllium oil tastes salty and salty. Taste your sweetness. 3. It is best to use duck or duck leg meat. 4 and can end up with a bit of platinum juice or some water starch。