Suffering duck

By VicentaLakin

Suffering duck
IN AUTUMN, PEOPLE ARE PRONE TO AVALANCHE AND ARE ALWAYS IN A STATE OF UNCERTAINTY, WHICH IS THE SOURCE OF INTERNAL FIRE, SO THERE IS OFTEN AN ULCER OF THE MOUTH, CONSTIPATION AND A SERIES OF SYMPTOMS OF “FIRE”. THIS IS DUE TO THE EFFECT OF THE AVALANCHE. THIS SEASON IS A SEASON OF “DIFFICULT” THAT CAN FEED THE HEART AND HEART, WHICH MANY PEOPLE DO NOT LIKE TO EAT BECAUSE OF BITTERNESS, WHICH IS THE REASON FOR THE SPECIAL SUFFERING. THE BITTER MELON CONTAINS A SUBSTANCE THAT CAN MAINTAIN THE CELL IN A LIVING STATE, THUS MAKING IT RESISTANT TO AGEING AND MAINTAINING ITS YOUNG EFFECTS. IT ALSO CONTAINS ABUNDANT PROTEINS, FATS AND VITAMIN C, WITH VITAMIN C, WHICH INHIBITS THE PRODUCTION OF BLACK IN HUMANS AND THUS ACTS AS SKIN WHITE. IT'S A BITTER DUCK DISH, WHICH ABSORBS DUCK'S SAUCE WITH IT, SO THAT IT DOESN'T TASTE SO BITTER, BUT IT SMELLS。

Recipe Recommendations

  • duck meat 500G
  • bitter gourd 600g
  • garlic 4-merous
  • douchi 7g
  • edible oil 25g
  • salt 4g
  • Jiang 15g
  • cooking wine 6G
  • cornflour 3g
  • sugar 1.2g
  • onion appropriate amount

Steps for Suffering duck

  • 1
    Scratch
  • 2
    Ducks
  • 3
    Bean and garlic cut to the top, ginger slices
  • 4
    When the barley stone pan and 10 grams of oil is hot, add ginger chips and beans. Garlic
  • 5
    Into duck
  • 6
    Join the wine
  • 7
    Three grams of salt and sugar
  • 8
    Add hot water and boil it
  • 9
    While cooking, the other side picks up the guacamole in three minutes, then puts it in the water, and then drys the water
  • 10
    It's about 23 minutes
  • 11
    I'm going to pour it in, add 1 gram of salt, turn it over and boil it for about 12 minutes
  • 12
    We're gonna have to get some water. We're gonna have to take a lap full of tail oil
  • 13
    Add Onions