Silver-eared duck
By VicentaLakin
Ginjikawa Duck is a traditional Han dish in Fujian province and belongs to the main department. As they say, “cooked ducks eat too much,” it can be seen that they make up the heat and make sure that blood is not false. The other main character in this dish, Silver Ear, is also very small. It has been said that Liu Bang is the leader of Zhang Liang, who saw the killing of some of his founding loyalists, and who often eats with silver ears and "clean". The silver ear, which is outside, is itself a good food cure for gaseous, pampering lungs. In combination, "varnish" is called jade lith, red and white。
Recipe Recommendations
- Tremella 50g
- duck in 1
- shallots appropriate amount
- green pepper one
- Jiang appropriate amount
- red pepper one
- sugar 5g
- soy sauce
- soy sauce
- cooking wine 10ml
- pepper
- cornflour 8g
- slightly spicy
- steamed
- half an hour
- ordinary
Steps for Silver-eared duck
1
Hot water in the pot, ducks, ginger onions and wine in the pot, two minutes of water. Ducks are washed, onions are placed inside the stomach and salt and wine pickles are painted。2
Silver ears are soaked with warm water for 10 minutes and wash torn to pieces。3
Put the duck on the silver ear. The steambox is adjusted to normal steam mode, 100 degrees, 25 minutes after the steam. No, no, no, no。4
The duck will be cut off and the chameleon will be splattered。5
Put a little oil in the pot, heat it up with water starch and spices, and pour the juice on ducks and silver ears。