Duck-legged radish
By VicentaLakin
The ducks' legs are cheap, easy to store, white carrots are dry and soft, and they complement and reinforce each other. They are a delicious meal of gravy and wine。
Recipe Recommendations
- cured duck legs in 1
- white radish 500 grams
- onion appropriate amount
- ginger slices appropriate amount
- garlic slices appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- chicken essence a little
- chives 1
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Duck-legged radish
1
The duck's leg was washed clean, put in the pot and boiled in the fire for 20 minutes。
2
Cut the duck leg into strips。
3
Change the knife to a big ding. Onions, garlic, ginger。
4
The carrots are cut into rollers and washed with water。
5
There was a little oil and heat on the frying pan, and a few peppers of peppers and a lot of garlic。
6
We'll have ducks for a while, and we'll have them all。
7
It's all the same。
8
Put the carrots on fire。
9
Join the water, pass the food. Small fire stew for 20 minutes。
10
To be transparent, to be put in chicken, to get juice in the fire, to come out of the pan, to be spilled onions。
11
The finished product. The fragrance of ducks is chewy, the radish is soft, the fragrance is fragrance。Duck-legged radish Make Tips
1. The duck leg is boiled 20 minutes in advance to remove the excess salt, to promote its maturity, to reduce its cooking time and to synchronize with the radish maturity. Duck is salty and no more salt is required for cooking. 3. The radish is transparent enough for the fire to gather juice, not dry, and a part of it is more delicious。