Herbal duck
By VicentaLakin
Pure herbs, halama, not only smells but also benefits the body。
Recipe Recommendations
- duck meat 400 grams
- oil 30 ml
- salt 3 grams
- soy sauce 10 grams
- pepper 3 grams
- sesame oil 3 grams
- Jiang 5 grams
- pepper 5 grams
- octagonal
- cinnamon 10 grams
- clove 3 grams
- shajiang 3 grams
- licorice 2 grams
- Angelica dahurica 2 grams
- wind vine 10 grams
- dried chili 10 grams
- Hongmiqu 20 grams
- Huangzhi of 4
- white sugar 15 grams
- myrtle lattice 20 grams
Steps for Herbal duck
1
Ducks with ginger and beer fly over water and wash up。
2
The yellow branches are cut and chorded together into the water and boil well。
3
Take the Chinese herbs out, wash them。
4
Put sugar and oil in the pot and make it sugar。
5
When the sugar is ready, the yellow branch and red mic boil for 10 minutes。
6
Clean up the cinnamon, put the fragrance in the boiler。
7
The cinnamon is cooked with sugar and boiled for 20 minutes, i.e. halogenated, and the spice is packed。
8
The halogen and spices that have just been boiled are returned to the pot to be pumped, salt, chickens, pepper powder, oiled and boiled, and then put into the duck, halogen to the roasted duck。
9
The halogenated duck brush contains liquids that are flammable and oily and boiled with water and is fully operational. Scratch it with perfume。