Chestnut tea duck
By VicentaLakin
Recipe Recommendations
- duck meat 500G
- chestnut 200g
- carrots of 2
- onion appropriate amount
- Zai Jiang appropriate amount
- oil appropriate amount
- salt appropriate amount
- sand tea sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar 1 spoon
- chicken essence a little
- salty fragrance
- braised
- three-quarters of an hour
- ordinary
Steps for Chestnut tea duck
1
Duck chops up and cleans up。
2
Prepare chestnuts, carrots, gingers, onions。
3
A pot of water is boiled, duck rinsed for five minutes, then washed with fresh water and dried up。
4
Pick up the boiler, put it in the duck。
5
Fire to the surface yellow。
6
Put in the ginger。
7
Frozen up, smelt a proper amount of salt。
8
It's like pouring in sauce, wine, salsa and sugar。
9
Put in the chestnuts and carrots。
10
Add fresh water, no surface of duck, 30 to 40 minutes after the fire boils (depending on the age of the duck)。
11
It's open until water is dry。
12
Finally, the chickens and the onions will mix。
13
The finished product. Another good drink。