Tea duck
By VicentaLakin
Not only do they enjoy the virtues of "the beauty of the masters, the inexplicability of the ducks" but they also have the therapeutic function of "smuggling the obscenity of the obscenity, the excruciating heat of the labour, the refilling of the blood, the feeding of the stomach" — especially when the new ducks reach the autumn, when they are fat and fat and nutritious, and when they are able to supplement the proteins, vitamins and minerals necessary for the human body in a timely manner — they are of great benefit to the children who are growing their bodies. At the same time, ducks are cold and can be defunct, which is the first option for autumn feeding。
Recipe Recommendations
- duck breast 250g
- Longjing tea 5g
- salad oil 15ML
- oyster sauce 20g
- black pepper 2g
- salt 3g
Steps for Tea duck
1
Ducks wash their chests and dry their water with kitchen paper and rub their chests with salt。2
Pelican oil, black pepper and salad oil are mixed; boiling water makes tea and cools it down into sauce。3
The duck's chest is placed in the sauce, the film seal is kept and placed in the fridge for more than two hours。4
On the grill, tin paper is laid, and the salted duck chest is placed on tin paper, soaked in sauce, soaked with tea and wrapped。5
Fong Tai ovens are moved to the upper and lower fire mode, preheating to 200 degrees。6
Put the duck gravy in the middle of the oven and bake it out in 25 minutes. A cold slice will do。