Tartar duck
By VicentaLakin
Sichuan specials, green peppers, and tara smelled of duck, and the taro in the taro was better than duck。
Recipe Recommendations
- duck 1000g
- konjac 500G
- green pepper 250g
- garlic of 5
- ginger powder 2 tablespoons
- soy sauce 2 tablespoons
- shisanxiang 2 tablespoons
- cooking wine 5 scoops
- pepper 1 scoop
- slightly spicy
- burn
- an hour
- ordinary
Steps for Tartar duck
1
After the duck is washed, two spoons of wine, a spoon of pepper powder, a spoon of 13 incense and a spoon of ginger powder taste for half an hour. Then they put water in the pot, no oil, and fired the water。
2
Plow the duck out of the pot, pour out the water, put oil in the pot, dry duck to yellow, and make the smell of wine, ginger powder, and 13 cyanide. You can add a spoon of salt and a spoon of soy sauce。
3
And pour into the pot the taro cut into pieces, and lay it on the face of the duck, then add water, and drown the duck and the taro, and burn them for half an hour。
4
Burn it in the pepper section for 10 minutes。
5
Put it in the garlic, make duck smell like garlic. Ten more minutes to burn, and you can add salt to the pot。
6
Spicy scent out of the pot。