Spicy duck
By VicentaLakin
DUCK CONTAINS MORE VITAMIN B AND VITAMIN E THAN ANY OTHER MEAT AND HAS SOME PROTECTIVE EFFECT ON THE HEART. DUCKS ARE WARM, SOUR, SOUR, SOUR, SOUR, SOUR, AND SOUR, SOOTHING THE HEAT OF PICKLES, AND SOOTHING AT THE SAME TIME NOT EASILY ON FIRE. PLUMBING OF PLANT FIBRES PROMOTES INTESTINAL CREEPING AND ABDOMINAL SATURATION, WHILE DUCK AND BAMBOO MIXES ARE COMMONLY USED AS “COMPENSATORY SACRILEGATES” BY THE POPULATION, AND ARE MADE OF SPICY PRACTICES, SPICY APPETIZERS, SPICY SPICY SPROUTS, SPROUTS, AND DELICIOUS。
Recipe Recommendations
- duck leg one
- bamboo shoots 50 grams
- vegetable oil 2 tablespoons
- Pi County bean paste half a spoonful
- beer 2 tablespoons
- pepper oil a little
- pepper a little
- garlic 2 cloves
- chili powder a little
Steps for Spicy duck
1
Wash the legs of the duck, cut the part of the spine with kitchen scissors, then remove the bones of the leg and keep only the part of the flesh。
2
It can also be made of duck's chest, but duck's legs are tighter and taste better. Cut the duck leg into small pieces
3
Put it in the cold water, drop it and float it
4
Cut into little pieces, same water. The presence of higher levels of herbic acid affects human intake of calcium, and aqueous water helps remove herbic acid。
5
Hot pots of hot oil, fragrance of garlic。
6
It's pouring into the soybean sauce, and then pouring into the platinum。
7
They're pouring duck meat, beer, pepper powder. I'll add a little pepper oil, and I'll make you feel better。
8
Taste the salt before it comes out, because the soybean bean sauce is salty enough to add a little salt to its taste or not。