Duck clavicle
By VicentaLakin
Recipe Recommendations
- duck clavicle of 6
- small yellow ginger 1 block
- millet spicy of 5
- dried chili 1 scoop
- octagonal of 3
- cinnamon 1 block
- geranyl 4 tablets
- pepper appropriate amount
- soy sauce 1 scoop
- soy sauce half a spoonful
- oyster sauce half a spoonful
- Special chili oil half a spoonful
- white sugar appropriate amount
- white pepper appropriate amount
- rapeseed oil appropriate amount
- slightly spicy
- braised
- an hour
- simple
Steps for Duck clavicle
1
The collarbone is clean and split into two。
2
The duck's collarbone is cold under the water。
3
Two rounds of cold water reserves were extracted after the water was dipped。
4
Ginger, dry peppers, rice, peppers, eight horns, cinnamon, sugar。
5
It's hot in an appropriate amount ofseed oil。
6
When the oil heats in, the spices are ready。
7
Four bowls of clean water, and we're starting to get halogen juice。
8
Give me a spoon。
9
Half a spoon。
10
Half a spoon。
11
Adequate salt。
12
The sweet ones。
13
Half a spoon of chili oil。
14
A little white pepper, and then the fire boils。
15
Cook it and put it in the prepared duck clavicle。
16
The duck clavicles have all been put in and covered with a little fire for 40 minutes。
17
There's not much halogen in the pot in 40 minutes。
18
Duck clavicle platter, pouring the remaining spoon of halo sauce onto the duck clavicle。
19
The fragrance of the duck collarbone is complete。