Duck sour
By VicentaLakin
Velvet is a famous dish in the Northeast. I'll replace the geese with ducks, with no extra drop of oil for the whole trip, with a good duck and a sweeter sour dish。
Recipe Recommendations
- fat Duck
- northeast Chinese sauerkraut 1
- onion appropriate amount
- salt appropriate amount
- octagonal one
- Jiang appropriate amount
- salty fragrance
- braised
- three-quarters of an hour
- simple
Steps for Duck sour
1
Ducks to pieces. The duck was sent by her sister, particularly fat, and the whole picture of the duck was forgotten at first glance as a goose. The duck has a nickname called "Death Goose" and it's so fat。2
Ducks and water, remove the fumes, clean up3
In the high-pressure pan, with ginger chips, onions, eight horns for 15 minutes. It's a hard duck, a lot of oil。4
It's homemade northeast. It's made out of big cabbage. Clean up5
Chase6
And dry water7
The ducks are in the frying pan8
After the fire has broken, we'll have a little bit of raw smoke9
Salin10
Keep cooking sour, it'll taste good11
We're out of meat. The sour is delicious12
Another bowl. On the night of New Year's Eve, we had dinner at home, and these two bowls of duck sour vegetables were particularly popular。Duck sour Make Tips
Ducks are fat, oily, and sourseed oils, which combine well with each other。