KANG Yong-chuck
By VicentaLakin
The benefits of eating duck in the autumn are the effect of drying out the autumn, making up for the good, stinging and so forth. The meat smell of ducks can make up for a lot of effort, a lot of shame, a lot of effort, a lot of heat, a lot of stomach support and a lot of spleen. The most beneficial for the weak, weak, edema-free, defecated and low-hot people are those who eat frequently. So the hot season of summer and autumn is the best for duck。
Recipe Recommendations
- young duck a
- Zai Jiang 2 blocks
- garlic sprouts plurality of
- shisanxiang 1 spoon
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- water appropriate amount
- salty fragrance
- braised
- half an hour
- simple
Steps for KANG Yong-chuck
1
A duck. The market makes the shopkeeper a piece。
2
Garlic slices, ginger slice spares。
3
Put duck in the hot pan and make it yellow。
4
The smell of ginger will naturally penetrate into the duck。
5
Add wine, soy sauce, 13 fragrances, and 15 minutes of flat water after eating it。
6
When the pan is opened and some of the rest of the soup is put in the garlic seed, it's ready to fire。
7
Ducks can be cooked with ginger, they can taste, they can taste meat, they can add garlic, which makes duck taste better。
8
Done。