Ginger
By VicentaLakin
Summer has arrived, and it's the season in which Chon is on the market, and it's put into meat, like: Ginger duck, Ginger back in the pot, Ginger in the crumbs, Ginger in the crumbs, its unique tastes that make people want to eat and eat, smoky in the summer, eating an appetizer in the summer, making ginger ducks today (this is the usual food in the summer), very good, spicy spicy spics, crumbs, ducks in the fat, soft mouths, a glass of ice-cold beer, smoky. The efficacy of ducklings: sexual saline and salivating, ingesting the stomach, oscillating the swollen water, the efficacy of ginger: the effect of a stomach digestion and a diet to keep the sweat warm
Recipe Recommendations
- duck half a
- soy sauce a spoonful
- Pi County Douban 2 tablespoons
- pepper appropriate amount
- minced garlic appropriate amount
- ginger appropriate amount
- fennel appropriate amount
- octagonal of 2
- green pepper of 4
- red pepper of 2
- chicken essence half a spoonful
- MSG half a spoonful
- cinnamon appropriate amount
- slightly spicy
- cook
- half an hour
- simple
Steps for Ginger
1
Cut off the duck, wash the dry water, boil the smudge in the boiler, and leach
2
Into the pot, into the duck's dry water, in turn into the peppers, ingruous paste, incendiary
3
I'll put it in the soybeans and make it red oil
4
It's in the oaks, the fragrances, the cinnamon, the fragrances, the fragrances
5
It's been in the water for 25 minutes
6
It's dry, it's dried, it's screeched, it's boiled for about five minutes, it's soft
7
It's just a two-minute break
8
I'll make a pot and eat at the table