Spicy duck
By VicentaLakin
It's got to be heavy. It's small, it's easy, it's good。
Recipe Recommendations
- duck neck 6 pieces
- cumin appropriate amount
- soup-stock appropriate amount
- salt appropriate amount
- sugar appropriate amount
Steps for Spicy duck
1
The duck's rinse is clean, and the water is white。
2
The old soup is usually put in cold rooms, halogenated and condensed。
3
I've got good ducks, old soup, little fragrance, soy sauce, sugar, salt, spices. I've only got little fragrances and eight horns. I don't really have to put so much spices. It's just old soup. I'm an hour after the halogen's soup is opened, an hour before the fire closes, an hour after the fire, and the taste of the finished product is softer, so you can shorten the halogen at your personal pleasure。
4
A good duck's neck freezes the fridge for one day, collects the steam, the meat becomes tight, and the tastes are thicker。
5
It's got to be a little hot oil, a little hot oil, a little hot oil in the oil, and remember, it's been a little hot fire, it's been a little hot, it's a little salt, it's a little hot soak, and then it's a little pepper powder。
6
The duck's neck rolls in the chili。
7
It's super delicious. It smells like bones. It smells like chili。Spicy duck Make Tips
Every halogenated soup is kept in the freezer room。