The soy bean duck

By VicentaLakin

The soy bean duck
DUCK, WHICH IS ONE OF THE MAIN FOOD ITEMS IN THE FAMILY, CAN BE USED FOR A WIDE VARIETY OF COOKING, AND IS THEREFORE CONSIDERED TO BE A MATERIAL FOR VARIOUS DELICIOUS DISHES. THE FATTY ACID DOSAGE OF DUCK IS EASILY DIGESTIBLE, THE PROTEIN CONTENT IS HIGH AND CONTAINS HIGHER VITAMINS B AND E THAN THE REST OF THE MEAT, AND THE TASTE OF DUCK IS STRONGER THAN THAT OF CHICKEN. TODAY'S DISH IS STILL MAINLY MADE OF DUCKS, AND THE FINISHED SAUCE IS FRAGRANCE, FRAGRANCE, SPICY, DELICIOUS..

Recipe Recommendations

  • duck meat 800 grams
  • Jiang appropriate amount
  • Dry and spicy appropriate amount
  • douchi appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • bean paste appropriate amount

Steps for The soy bean duck

  • 1
    800 grams of fresh duck
  • 2
    Put the decapitated duck in the pot with a spoon of wine and water
  • 3
    Dried ducks rushing into foam and dry water reserves
  • 4
    Ginger slices, dry peppers wet, a spoonful of beans
  • 5
    Hot oil in the pot, red oil with a spoonful of soybean sauce
  • 6
    And put ginger chips, dry peppers and beans in a pot of fire
  • 7
    Fall into the ducks, then bring in the right amount of raw smoke, and then the same color
  • 8
    Put duck into the casserole with a proper amount of water
  • 9
    When the fire opens, the top covers will continue for 30 minutes
  • 10
    Completed Chart

    • The soy bean duck Make Tips

    One, with a spoonful of wine and water, it's good to get rid of the spicy and smudge, and a little fire when the soybean sauce comes into the pot, and it's better to have three or half-hours of duck color, because the soybean and the soy sauce are salty, so salt is less or less

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