Pork soup

1

Prepare a three-pound duck

2

One big onion. The old Ginger is a centimeter in diameter, one to two centimeters in or around one. Pickled dry beans, about 10 inches long, radish, 10 in diameter, about 10 inches long

3

The radish cuts a quarter of a sector, seven millimeters to about one centimetre, onions cuts two centimetres long, old ginger snaps and dry beans cut five centimetres long。

4

The cooking pot is filled with an appropriate amount of soup, which is less than one third of duck's meat, and the fire warms it with eight centimetres, a piece of sacrificial sauna, a piece of ginger, a piece of pepper, a piece of pepper, which is broken。

5

Tore the fat meat from the tail of the duck (inner yellow part) because it's cooked directly and it eats too much oil and fat。

6

The bottle cap of the wine or mineral preparation, which covers more than ten square amounts of duck. Go smelt。

7

It's a smudge of wine inside and outside

8

Prepare sauce, twice the amount of wine。

9

Both inside and outside are evenly covered in duck meat and made for five to ten minutes。

10

Pick it up and chop it up。

11

In the pot, oil comes out。

12

Add about one third of the radish and dried beans and fry them in duck oil for one or two minutes。

13

In the soup, we'll have fried carrots, dry beans, and cut onions, and a fire。

14

After the pickle is made, fill in the duck's abdomen with the remaining carrots, dry beans。

15

Put the duck in the belly, back to the bottom of the pot, and put it in the duck。

16

Add duck-cooked juice to the soup to make duck-shaped

17

The fire lasted 40 minutes and turned the duck over. It's about five or six bottles of white wine。

18

The fire boiled for 40 minutes and the duck was evacuated, while two spoons or pots were used to raise the whole duck。

19

Load

1. Duck soup, duck soup, it is best to remove the ass-pointed piece of meat because it contains two white pieces of material and smells of stench (not seen directly, not seen in the meeting) and a lot of white wine is added to the late stew. So it's best not to have that piece of meat. Just half the soup and white wine. It is best not to be bad. The fatty of duck going to the tail, which is too fat to eat directly after the meat stew. 3. The wine does not work in the same way as the white wine, which tastes like duck meat, white wines and ducktails. 4. The soup will be more fragrance when it is made of radish and dried beans. The soup usually doesn't have to be salted, and if it's cold, the proper amount of salt is added to the pot. 5. The choice of radish is sour, and some of the supermarkets are salty and not sour and can only be sour, so they are carefully chosen. I'm homemade, sour radish. 6. Don't waste your pickled soup. 7. Close the abdomen to the bottom of the pan, so that ducks can warm up, the fillings in the abdominal do not fall directly, and in the centre of the abdomen, the ducks can taste more easily. It's half time to turn the duck over. 8. The white wine is obnoxious, tastes better, does not volatilise, and retains a small amount of wine. 9. This dish is used to cook a whole pot with ducks, and the ducks are best cut off, or it will take about twice the amount of time. The time is almost the same if the old ducks are able to put it in the high-pressure pan, but when the white wine comes in, because the high-pressure pot does not allow for half-way white wine. 6. A person who is unsatisfied may, after he has finished the soup, remove oil from the surface. I work out, so I'll take the fat off the surface。