Tartar duck
By VicentaLakin
Tartar duck is not only a traditional specialty of the Sichuan region, but also a major contribution of the Sichuan people to Chinese food. This dish is made of taro and duck. They are red, they are soft, they are fat, they are salty, they are spicy, they are spicy。
Recipe Recommendations
- duck 750ｇ
- konjac 600g
- salt 1g
- green pepper 100g
- onion knot 15g
- coriander 5g
- octagonal 1 piece
- cinnamon 2g
- pepper 1g
- cooking wine 5g
- bean paste 30g
- rock sugar 1g
- Soak green vegetables 200g
- garlic 30g
- rapeseed oil appropriate amount
- qingshui appropriate amount
- slightly spicy
- burn
- an hour
- simple
Steps for Tartar duck
1
Duck chops into pieces。
2
They cut the tart, put cold water in the pot, cut the tart down with water, add salt, and when the water is released, make it available。
3
Add vegetable oil to the pot, and 60% of the duck is fried。
4
Add an oak, a guacamole, a Chinese pepper, a wine。
5
And when the ducks are ready, they open up in the middle and add to the soy sauce。
6
Add ice cream, pickles, garlic。
7
It's the same as water。
8
And when the water is boiled, the tart boils, covered with a lid, and the small fire boils。
9
A fire with a little pepper。
10
Put it in the onion festival。
11
When you get out of the pot, you'll be able to throw fragrance。