♪ We'll make a ginger duck ♪
By VicentaLakin
I've had a lot of good friends lately, and all kinds of hidden skills have been triggered, and I've had no time to update my recipe. The landlord is running out of food. Turning through the fridge today, the surprise was that there were half the old duck stock, frozen and unbeautified, and I've been thinking about the ginger duck that I had at the gate a few years ago, trying to make eight。
Recipe Recommendations
- old duck half a
- turmeric
- soy sauce 1 scoop
- soy sauce 3-4 spoon
- cooking wine a little
- sesame oil appropriate amount
- salt a little
- rock sugar few
- dried chili appropriate amount
- geranyl appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for ♪ We'll make a ginger duck ♪
1
The old ducks cut the pieces; the ginger-cleaned slices were replaced; the spices were ready, there was no cinnamon in the house, and a small section of cinnamon was used, which was recovered during the stew。
2
Ducky water, this step adds a proper amount of wine and removes the smell. There is no more foaming and extraction of asphalt。
3
Put the precut ginger chips in the hot oil pan, and the fire will turn up slowly, and it will take patience. In this step, I usedseed oil plus sesame oil to put it in and then add a second sesame oil. (Because there's not enough sesame oil from the north. I'm not sure
4
All the ginger chips will be made out of gold, oil will be left in the pot, and the fire will soon be dried with peppers, eight horns, fragrances, guacamole。
5
The spices can be pushed to the side, and the fire continues to make ice cream and melt sugar. (A small amount of glucose is mainly tasted, and if you do not like sweet, you can have less ice sugar than in the picture. I'm not sure
6
Pumped into the duck and made ginger chips (with a few platters) with a firecracker, when the water is dry, with an old spoon, 3-4 spoons of raw smoke, 2 spoons of wine, and then with a quick turn-off and evening of the pork。
7
Add water, no ducks, burn into the casserole, boil the fire again. It's more time to slow down with a casserole fire and expect the whole pot of duck soup to be sucked into meat。
8
It's been about three hours, until the wings and duck palms are soft, and there's more soup left. Once again, the iron pot, the fire, the juice, when it's almost as fast, can taste salt and, if it's light, add a little salt adjustment. If the proportion of the soup is right, it'll go straight to the fire and gather the juice in the casserole。
9
Take the swing and have fun with your fingers. Get a small casserole full of it, it should be better。♪ We'll make a ginger duck ♪ Make Tips
1. A small piece of cinnamon, which tastes better. You can put a few more dry peppers. 2. Not much soy sauce and raw water is added to the fire and the juice is salty。