Tartars burning duck legs
By VicentaLakin
Tartars are grown under forest scavenging and are good for alkalin foods. They can be combined with ferocious potatoes for those who eat too much animal acid. In addition, the tamarinds have high levels of blood sugar, blood resin, pressure relief, disinfection, pigmentation, arteries, diet, etc., and are absolutely good food。
Recipe Recommendations
- Duck full leg in 1
- konjac 400g
- Jiang 3 tablets
- garlic 2 cloves
- oyster sauce 1 tablespoon
- soy sauce Banxiaowan
- cooking wine Banxiaowan
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Tartars burning duck legs
1
Duck legs are washed and cut to pieces。2
the taro grows 5 cm and 1 cm wide, cuts in the middle and drills the top through the mouth。3
The duck's leg is made of wine for 30 minutes, the ginger slices, the garlic petals, and the taro is all poached, and the platinum + raw twirled into sauce。4
The pot is boiled with water, the tara is boiled in it for five minutes, and the taro is hot before it can be eaten。5
Put a little oil in the pot (duck oil) and blast ginger garlic。6
Ducks are put together in a pot, the leftover wine is not poured in, and the ducks are fried。7
Spill it into the sauce, evenly fold it, so that every piece of duck is covered in the sauce。8
No more water than a piece of duck. The fire started to boil for 45 minutes。9
I'll cook the tarp for another 10 minutes (and if you like it, then a little bubbling powder, 5 minutes) and saline out of the pot。Tartars burning duck legs Make Tips
Ducks are free of water, after which the flesh is easily turned into wood, and after 30 minutes a portion of the blood is extracted from the wine, so the rest of the wine is inoperable and abandoned。