Ducks
By VicentaLakin
The ducks were heavy, but they were crushed by the leather and only the scent. The best thing about leather is that the aromatic matter in the corset can mask meat and prevent various cardiovascular diseases. The whole journey of the fire, the fat of the ducks, was driven out of the fire, and the smell of it was not greasy, and it was not rotten, and it was good with food. Ducks are dazzling, they're skinned, they're condensed, and they last taste。
Recipe Recommendations
- duck half a
- tangerine peel 5g
- garlic 3 petals
- onion 5g
- Jiang 5g
- soy sauce 30g
- soy sauce 10g
- salt appropriate amount
- cooking wine 20g
- edible oil 20g
- salty fragrance
- braised
- an hour
- ordinary
Steps for Ducks
1
The duck washes the pieces and the fat duck skin is removed。
2
Cold water boilers, wine and two slices of ginger, all boiled up to sodium, and ducked up to wash clean asphalt。
3
Oil in the pot, 50% heat, onions and garlic, fried incense
4
I'm gonna fall in and make a duck fry, and I'm gonna make it so hard
5
Add some open water, water without ducks, and put it in raw, old and platinum, if you like it, and put it on the lid and burn it open, and then turn it on for 40 minutes
6
It's softer as ducks are boiled, and the fire collects juice, and the soup is thick (smelling with a taste of salt, if appropriate, and not if it's enough)。Ducks Make Tips
In the process, you have to flip a few ducks to prevent the sticky pot. Early pickling makes duck taste better。