Duck leg

By VicentaLakin

Duck leg
DUCK, THIS IS A GOOD ONE! THE ORAL MUSHROOMS ARE ALSO CALLED WHITE MUSHROOMS, WHICH ARE WHITE, THICK, SHORT-STAMPED, A WHITE UMBRELLA OF WILD MUSHROOMS THAT GROW ON THE MONGOLIAN SAVANNAH, GENERALLY IN PLACES WITH SHEEP BONES OR GOAT DUNG, WITH A PARTICULARLY HIGH NUTRITIONAL VALUE, CONSIDERED TO HAVE REACHED THE PEAK OF WILD FOODS, CONTAINING EIGHT AMINO ACIDS AND MULTIPLE VITAMINS, NICKIC ACID, ANTI-FASCAL ACID, ETC., WHICH ARE ESSENTIAL TO THE HUMAN BODY, AND ARE THE ONLY VEGETABLES THAT PROVIDE VITAMIN D, WHICH HAVE A GOOD FEEDING EFFECT ON THE PREVENTION OF OSTEOPOROSIS. IN ADDITION, THE BEAUTY OF THE MOUTHS IS SUCH THAT THEY CAN BE MIXED WITH MANY FOODS FOR COOKING, MAKING THEM TASTE BETTER. THE DUCK'S MOUTH BUSHES, WHICH ARE USED AS THE MAIN SOURCE OF GAS FOR BLOOD, VIRULENCE, SPLEEN SPLEEN AND WATER FOR FRESH DUCKS, ARE BEST USED FOR GAS IN THE LATE AUTUMN。

Recipe Recommendations

  • duck leg 2 only
  • Tricholoma 150g
  • soy sauce 10ml
  • soy sauce 8ml
  • cooking wine 10ml
  • salt 2g
  • sugar 1g
  • Jiang 5g
  • coriander appropriate amount
  • pepper appropriate amount
  • onion 5g
  • octagonal appropriate amount

Steps for Duck leg

  • 1
    Wash the duck legs. Mouths to wash, cut two petals。
  • 2
    The boiler is oiled and heated up in the duck leg for a few days and then in the old smoke, raw smoke, wine, sugar, salt, peppers, eight-angle mixture。
  • 3
    The roasted duck leg is put in the bowl, the entrance mushrooms and gingers are poured into the water. Put it in the middle。
  • 4
    The steambox selects the normal steam mode, 100 degrees and 30 minutes。