Roast duck
By VicentaLakin
DUCK, ONE OF THE MAIN FOOD ITEMS IN THE FAMILY, AND COOKING METHODS ARE DIVERSE AND CAN BE DONE AS YOU LIKE. IT IS THEREFORE CONSIDERED TO BE THE RAW MATERIAL FOR ALL KINDS OF CUISINE. 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. THIS IS THE BEST PART OF THE WHOLE DUCK. SPICY SPICY FRAGRANCE, SOFT ENOUGH FOR 40 MINUTES IN THE CASSEROLE FOR ADULTS AND CHILDREN...
Recipe Recommendations
- salty and fresh
- braised
- three-quarters of an hour
- ordinary
Steps for Roast duck
1
The mackerel is bubbled early in the water and cut off。
2
Burning bamboo under hot oil in the pot goes to golden yellow, with spares。
3
Four hundred grams of wings in the duck。
4
Put duck wings in the pot with a spoon of wine and water。
5
Ginger, garlic, dry peppers, eight horns, cinnamon。
6
A little fragrance of fire in the next step 5 of hot oil in the pot。
7
Push one side and add a spoonful of soy sauce to make red oil。
8
Put the wings of the duck in the pot and fire them to the right amount of raw smoke and to the old color。
9
Put the fried duck wings in the casserole and add a full boiler of water for a one-time period and cover the fire for 25-30 minutes。
10
I'll put it on the roof of a fried mackerel, and I'll keep it for 10 minutes。
11
Finally, appropriate salt and chicken powder were transferred。
12
The finished chart。Roast duck Make Tips
1. The mackerel shall be fully ablaze in the water in advance and shall be cut first in a boiler so that the mackerel does not disperse. Two, duck wings can remove the smell and foam from the pot and add a proper amount of raw and old smoke to the boiler, so that the colour is better。