Tartar duck
By VicentaLakin
It's a dish that's missed outside, even in a local restaurant, and it's not much to do. It's usually burned at home, and it's used a lot of peppers to make ginger, with soybean bean petals and soaks, and it's burned slow for more than two hours after a small fire, which stimulates the smell of duck and absorbs it into the tart。
Recipe Recommendations
- local duck
- Self-made konjac
- pickled pepper 50g
- pickled ginger 100g
- pickled radish a
- red oil bean 50g
- light soy sauce two spoonfuls
- soy sauce a spoonful
- salt appropriate amount
- ginger a small piece
- garlic two
- onion the two
- pepper a small handful
- Sanna four pieces
- octagonal two
- geranyl four pieces
- grass fruit a
- cumin a small handful
- chicken essence a little
- peanut oil appropriate amount
- white sugar 10g
- liquor 15g
- balsamic vinegar 10g
Steps for Tartar duck
1
Tattle homemade methods: 50 grams of tarp powder, 2000 grams of water, 15 grams of alkalin. I've got 100 grams of powder in my bowl. Make more. I can share it with my family。
2
The water is hot, it pours into the tarp, and it's always strewn to sticky bubbles. With a small bowl of water, the edible alkaline is drawn and mixed in a little bit into the tarp, until the tarf is re-stabilized and the fire is shut down。
3
And the taro condensed, then cooled, and split it with a knife, pouring down a proper amount of water, demodeling the taro, then firing on the water, boiling it for seven or eight minutes, ripening it, and turning off the fire。
4
Just done with the taro。
5
After cooling, take a proper amount of taro by the amount of the duck。
6
Cut into a centimeter thick。
7
Put it in water soak and remove some alkaline。
8
The asphalt is available。
9
Pippies and ginger carrots。
10
Get the red bean petals ready。
11
Be ready for Sanai, eight horns, grassfruit, fragrance leaves, fragrance。
12
Take the garlic off。
13
Duck wash, cut。
14
Burn a pot of water, put ducks in the water。
15
Burn it open。
16
Scrambled with water, and the asphalt was replaced。
17
In the pot, an appropriate amount of peanut oil is put in the ginger-crumb boiler, a small pile of peppers is placed and then poured into the duck。
18
Scrambling, scrambling。
19
Put it in ginger peppers and radish, and make it soft and spicy。
20
Add red soy bean petals to oil, add old and old and continue to fry。
21
Add an appropriate amount of water, salt, sugar, white wine, a little fragrance, spices, garlic。
22
Add the taro, burn the fire, turn the fire, and stew for two and a half hours. The time of the stew follows the permutability of the duck。
23
Burn the duck soft, the tart absorbs the taste of soup。
24
Based on salt, chicken, onions, fine。
25
It's finished, it's red, it's spicy, it's good, it's good, it's delicious and it's delicious。
26
The finished product。
27
The finished product。