A halama with sauce
By VicentaLakin
The soy haloctopus is a simple piece of work, which needs to be prepared with the usual halogen content, together with soy sauce, pre-fried, so as to stimulate the scent of the spices; then with the right amount of water and salt, put in the duck halogen. Ducks have bigger heads and take some time to soak if they are to taste enough. It tastes so tender and delicious. The frequent consumption of ducks in the summer is both a supplement to the nutrients consumed during hot seasons and a way to remove the adverse effects of summer heat on the human body and to keep it warm。
Recipe Recommendations
- duck half a
- soybean paste 2 tablespoons
- Jiang 2 tablets
- soy sauce 1 scoop
- soy sauce 1 scoop
- red pepper of 2
- octagonal of 2
- cinnamon one
- high-alcohol liquor 1 scoop
- geranyl 1 tablet
- pepper 1 teaspoon
- oil appropriate amount
- salt appropriate amount
- minced garlic appropriate amount
- salty and fresh
- halogen
- several hours
- ordinary
Steps for A halama with sauce
1
Prepare raw materials
2
A little oil in the hot pot and a lot of cooking
3
I'm not sure if it's any good
4
Add appropriate quantities of water
5
Put the duck in, and pour a little bit of white wine
6
We're going to add a proper amount of old smoke
7
Add a proper amount of salt (the salt is larger than the usual amount of cuisine)
8
(a) Cover the top of the pressure pan, which boils and turns into a small fire for 10 minutes
9
If you're boiled, you'll be in the fire for more than two hours。
10
Here we go。A halama with sauce Make Tips
1. When halogenated, a little white wine and ginger chips are added to help with leaching; 2. Soaking is important and must be over two hours, making it easier to taste。