Spicy duck collarbone
By VicentaLakin
The ducks are small in their clavicles and are easy to make, and are therefore well suited to make wine snacks. It takes two simple steps, first to boil, then a little bit to make this delicious. The halogenated duck's collarbone, its fragrance, its fragrance, its smell, it's even more insinuable. After that you will find the plaster in its clavicles, its scent, its smell, and its bones, which make people taste three feet. It's a leisure food, and it's a drink that men like, and they think about next。
Recipe Recommendations
- duck clavicle of 5
- pork belly 1 small piece
- Jiang 1 large piece
- liquor 2 tablespoons
- soy sauce 1 scoop
- octagonal one
- cinnamon 1 block
- geranyl 1 block
- dried chili of 2
- pepper 1 teaspoon
- cumin 1 teaspoon
- salt appropriate amount
- slightly spicy
- halogen
- three-quarters of an hour
- ordinary
Steps for Spicy duck collarbone
1
Preparation of materials2
The duck clavicle is boiled in cold water3
The duck clavicle is boiled in cold water4
(b) The introduction of large halogenated materials and the addition of appropriate quantities of white wine5
And pour in a proper amount of old smoke6
Add more salt than usual7
It's 25 minutes to boil with a little kettle8
It tasted better one or two hours after the fire was shut down。9
You can eat。Spicy duck collarbone Make Tips
1. Duck clavicles are larger and can be cut in half; 2. When halogenation is made, beware of cold-water boilers, boiled off the foam and then put into large and condiments juice, and the amount of salt is larger than usual; 3. Align the halogenation time to the size of the duck clavicle, so that the halogenation is immersed for two hours and tastes more。