Cricket
By VicentaLakin
It's a very common dish, and it's always the same feeling every time it's made: it's better than meat. One bite of rice, one bite of duck, and one more ginger
Recipe Recommendations
- duck in 1
- Zai Jiang appropriate amount
- garlic
- green pepper appropriate amount
- red pepper appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- slightly spicy
- burn
- three-quarters of an hour
- ordinary
Steps for Cricket
1
Water in the pots, wine, ginger chips, ducks' rinsing water; green ginger screeching (breathing, better taste); pepper screeching; garlic screeching。
2
Put the duck in the pot, and the little sparkling fragrance shakes out the duck oil, and when it's ready, it's ready to be replaced。
3
When the smell of the garlic pan is blown out, and the ducks fall down and we're even, we add warm water to hold the duck, and the fire boils。
4
At this point, it will be possible to make a spoon of salt, two spoons of raw, one round of wine, a couple of ice sugars, a few fragrances that will be sufficient; ducks smell so that they will need to be reconciled with wine, covered with a cap, a little firecracker, and duck meat for 30 minutes。
5
Finally, put peppers and ginger in the pot, and if you want to taste better, put a spoon of pelican oil in it before you go out。
6
It's delicious. At that time, duck and bones were largely separated, and a piece of duck was taken together, dry and chewable, smelly and spicy。