♪ A bitter duck ♪
By VicentaLakin
It's home-grown in Guangxi, where ducks and guacamole are cool, summers are too hot, dinners are fried, hot summers are cooled, and we've got pickles and vegetables, and they taste good
Recipe Recommendations
- bitter gourd 2 pieces
- duck meat 500 grams
- tangerine peel appropriate amount
- geranyl appropriate amount
- ginger appropriate amount
- salt a small spoonful
- soy sauce 2 grams
- laoganma a small spoonful
- chili powder a small spoonful
- bitter taste
- braised
- an hour
- ordinary
Steps for ♪ A bitter duck ♪
1
I've chosen the chrysanthemum, not the chrysanthemum, which is a bit bitter, and the chrysanthemum is a spare。
2
Duck chops, repeats, cleans up dry water reserves。
3
The oil pan is burned to the age of six and pours into the duck meat, with a fragrance leaf and a ginger-crumbed platinum。
4
A lot of oil, very smelly。
5
We're going to have to join the bitter melon fire。
6
Add pepper powder。
7
Add a spoonful of salt, and we'll have a flat-fried。
8
Join a spoon of godmother。
9
It's even。
10
It'll be 15 minutes. The fire will be fine。
11
In the bowl, finished chart。