Duck rice
By VicentaLakin
Homemade ducks aren't as sophisticated as takeaways, but if you want, you can do it yourself.
Recipe Recommendations
- salty and sweet
- roast
- an hour
- senior
Steps for Duck rice
1
Duck leg burned with hot water, dry, brushed with roasted duck sauce. This can be a human leap, sweeter honey more) dry, repeated three times, with a little sauce and a bit of toast。
2
The oven is preheated 175° (based on the degree of heating in its own oven) with a fire of 185°30 minutes。
3
The first one looks like it's baked, brushes the sauce again, flips it for another 30 minutes, and it's the same 185°. (This temperature can be determined on the basis of the roast duck's maturity, and if it's still alive, it can increase the temperature。
4
It's baked. It's a little burnt, but it smells good。
5
It's a little colder, so you can cut it and get ready。
6
Soy sauce, water, americium, sugar (which can be put in with duck leg brushes, which is better) and tofu and cooked duck eggs (which I use for duck eggs or eggs) will be put in there for 10 minutes, covered with a small fire for 10 minutes。
7
There's a self-made sauce here, and the gas in the pot tastes like garlic, and the sauce + oil + sugar + water proper, and the whole diet is set up and the sauce is in the middle of the rice。
8
YOU MAKE IT YOURSELF, YOU CUT AS MUCH AS YOU WANT