Rogue tara duck
By VicentaLakin
Summer came to pick up the new pickles for this year, and all of a sudden, there's radish in the pickles, and all of a sudden they're going to cook ducks to give the new radish a place, and it's just for the taste
Recipe Recommendations
- duck 500 grams
- konjac 300 grams
- Sichuan-style pickled radish 200 grams
- pickled chili 70 grams
- pickled ginger 100 grams
- cooking wine appropriate amount
- pepper appropriate amount
- pepper appropriate amount
- MSG appropriate amount
- hot and sour
- stewed
- several hours
- ordinary
Steps for Rogue tara duck
1
Here's a special part of the preparation material, which says that a lot of the taro sold in the market isn't pure enough
2
You can do this for three minutes after you have boiled the tara into a small long strip。
3
Ducks are cut and washed with a small amount of old ginger wine added to the pot, so that the meat is not affected for too long。
4
The ducks that finish the water (twenty times wash their blood) are replaced。
5
Slice the radish with a thick finger。
6
Pepper chopping back。
7
The hot pot went up in the fire and burned to 70% of the heat into the peppers for 30 seconds。
8
It's a three-minute turn-off in the duck。
9
When you get into a radish, you're gonna have two more minutes to fry and then you're gonna turn off the fire and go to the pot。
10
Our cans are a little small and have to be boiled with a proper amount of water to add spicy pepper。
11
If it's an old duck, it'll be cooked for at least an hour and a half before it's too soft to eat。Rogue tara duck Make Tips
PS: NOT MUCH TO TELL, BECAUSE IT'S NOT VERY EASY AND NOT TOO MUCH ATTENTION, SO THERE'S NO MORE TECHNICAL TALK. IT'S GOOD TO HAVE INTESTINE EFFECT, BUT DON'T EAT TOO MUCH, AND DON'T EAT TOO MUCH