Lian's corn chestnut duck leg
By VicentaLakin
In the autumn, it is good to have some duck soup, which is good for eating people with a high level of fire and frequent coughing, such as groin, coughing and hot spleen. Ducks are highly nourished, easily digested and absorbed for all ages. Accomplishments in the autumns can often benefit from duck meat, supplementary nutrition, increased body immunity and cold prevention。
Recipe Recommendations
- duck leg 3 only
- corn two
- lotus root a
- chestnut appropriate amount
Steps for Lian's corn chestnut duck leg
1
Prepare the food
2
The corn cut, the lichen cut into a roller, the chestnuts cut the skin
3
The hot pot goes into sunflower oil, with peppers, onions, ginger
4
Put it in a duck's leg and get fired
5
Put in some wine
6
Put it in
7
Put in fuel
8
Once with the water
9
Put it in the casserole. Put it in the corn
10
Put it in the bed
11
Put it in the chest
12
Add a proper amount of salt, a little fire stew for half an hour
13
Tastes good, twirling, twirling