Halo duck
By VicentaLakin
This halogenated fermentation is modified by the halogened geese (a presentation of the halogened geese in the finished map, as is known to all). Unprocessed duck meat is more common than goose meat in markets or supermarkets, so duck is chosen. The halogen I picked this time was the one that tasted the closest to the halogen fermentation of the halogen. This halogen is for sale and easy to use. If the halogen is made from the vegetable market and is not powdered, the halogen needs to be made a little bit more fragrance in the pot. Ducks are fertilized, often referred to as the first gift of the flesh. Ducks are cold and have the effect of ingesting the lungs and coughing. The protein content is also higher than pork and lamb. The low fat content of duck meat, where unsaturated fat is easily digested by humans, reduces cholesterol and protects the heart。
Recipe Recommendations
- duck leg appropriate amount
- bean sprouts appropriate amount
- Lu Liao appropriate amount
- Shaxiang appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- garlic appropriate amount
- brine appropriate amount
- pepper powder appropriate amount
- oil chili appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- shallots appropriate amount
- Jiang appropriate amount
- salt appropriate amount
Steps for Halo duck
1
Duck, appropriate2
Halogens, ginger chips, sand, eight horns, peppers3
And when the boiler boils with boiling water, adding ginger, saffron, eight horns, peppers, halogen, duck, and less water, so no salt is added。4
It's halogenated for about 40 minutes5
Duck cut6
Put the duck skin under the bowl and put it in the big bowl7
Soybean sprouts appropriate for clean water8
The water boils in the pan, boils in the soybean sprouts to the translucent form from white to crystalline9
And lay the bean sprouts on the duck10
Cover it up11
Turn it over12
Ginger and garlic13
Smash it, it's getting better and better14
Onion size15
Onion cutting16
Add ginger garlic, halo after halogen, pepper powder, spicy, perfume, chicken, onions. The volume of halogen is roughly twice as good as the sum of the other fabrics, which is too halogenated to cover the taste of the other。17
Modifier18
Uncover the bowl and get the sauceHalo duck Make Tips
The halogenated water may be reused several times, and the halogenated water in the halogen powder package may be repeated about three times, so that fresh water can be stored in the refrigerator. 2. Every repeat of halogenated water shall be duly added to the saffron, eight horns, peppers, ginger appropriate. 3. Because of the sugar contained in the halogen powder pack, the repeated use of the sugar, which must be matched by an appropriate amount of sugar, two pounds of meat or a litre of water, and the water cover of the mineral spring, around the white sugar. 4. The soybean sprouts are laid to relieve the greasyness of the halogen, the ease with which the halogen tastes, the preferences of the individual, and can be avoided. 5. Combination, halogenated water instead of soy sauce and salt, may be appropriately added to the soy sauce if the halogen is not salty enough. 6. The regular halogen master generally does not allow soy sauce in halogens, as halogen generally requires halogen to yellow, and soy sauce can be a little dark, black and not good-looking. The ducks, which are difficult to taste, are not prepared for long periods and may not be able to bite. The halogen powder package contains a suitable quantity of salt, which is determined by the amount of water added to it. The sauce can be eaten without the meat, either directly or directly. It takes about an hour or so if the meat is small, it should not last too long. The halogen is too thin to be sliced。