Duck
By VicentaLakin
The colours are bright, the tarmac is thin, the duck is fat, and the salt is fresh, spicy and sweet。
Recipe Recommendations
- duck half a
- konjac 500 grams
- rapeseed oil 1 tablespoon
- bean paste 2 teaspoons
- chicken essence 1/2 teaspoon
- vinegar 1/2 teaspoon
- shallots 4 pieces
- white sugar a little
- pickled ginger a little
- pickled sea pepper a little
- dried hot pepper a little
- pepper a little
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Duck
1
(c) Rural scattered ducks, which are disposed of with soft edges and slaughtered into large pieces。2
Tastes, ginger, pepper cut3
And bring forth the tarp in boiling water。4
It's hot, it's fried5
(b) Drives duck blocks to the pan, with ginger under the fire, peppers, bean petals, peppers, dry peppers, flavoured sugar6
(b) Combination of the fried7
(b) The flooding of duck blocks8
Gaige. Ten minutes of fire9
And when it is taken from it, it is put into the tarp, and the fire is boiled10
(a) To be dried, fertilized, jealous and onions11
Just flip it evenly。