Sour duck
By VicentaLakin
Ducks are the stomach of ducks, and the Sichuans call them duck livers, which are popular because of the taste of scrawny scum. In the hotpot, it's the red flower that boils like embroidery; in the canteen, it infiltrates the hot plate of chili. And it's the one with the tip of the tongue; it's the one with the red oil singing with the knife. Love it, I love it
Recipe Recommendations
- hot and sour
- mix
- ten minutes
- simple
Steps for Sour duck
1
Ducks are made cold with ginger chips, peppers, wine, salt for about 10 minutes, and when the roasted duck is made, it is covered。
2
Duck slices and celery slices are fed into the sauce bowl。
3
Add Melrose coconut oil, chili oil, pepper powder, sesame oil, soy sauce, vinegar, sugar, odor, garlic mud。
4
When you've got a taste, you can mix it directly。Sour duck Make Tips
1. Ducks shall be removed from their surface bands and oil and shall be salted and washed with fresh water. 2. The ducks are afraid to cook for too long, otherwise they will lose their taste。