Carrot potato duck
By VicentaLakin
This potato carrot duck, which doesn't taste chicken, is much less expensive, especially for autumn. Why can't you eat the other three seasons? Of course not. This dish is available for four seasons a year. It is suitable for autumn because, after three months of bitter summer, the spleen is weak, particularly obnoxious foods are not conducive to subsistence, while ducks have a low fat content with fine, fine, and gnawing, with little fire and agitation。
Recipe Recommendations
- duck meat 400 grams
- carrots 1 piece
- potatoes one
- green garlic 2 trees
- millet spicy of 2
- Jiang 1 block
- garlic 5-merous
- oil a little
- cooking wine 20 grams
- corn starch 15 grams
- hot water 1 bowl
- soy sauce 20 grams
- oyster sauce 15 grams
- salt a little
- salty fragrance
- braised
- half an hour
- ordinary
Steps for Carrot potato duck
1
Duck ready。
2
Potatoes, carrots, garlic, garlic, ginger。
3
I'll chop up the little pieces。
4
Ginger gravy, garlic slices, milligrams。
5
Ducks enter big bowls of ginger, garlic, millet, and soy sauce, platinum, wine, a little salt。
6
Full blend, pickle, 15 minutes。
7
Potatoes, carrot cutters。
8
Garlic slices。
9
The casserole heats, a little oil, garlic pan。
10
Potatoes, carrots, and butter。
11
A little soy sauce and a bowl of water。
12
Two small spoons of corn starch, mixed。
13
A piece of duck is carved on potato carrots and covered with pickled juice。
14
When the soup boils, the fire turns, the lid covers, 25 minutes。
15
All the food is ripe, softly flipped, so that the duck can be immersed in the soup juice, with the lid open, and the little fire gathered。
16
I'm going to put some garlic on the pot。
17
Carrot potato duck, fragrance, nutritionally healthyCarrot potato duck Make Tips
This dish, although made of a pickle approach, is similar to duck meat; duck meat itself is not ready to mature, is pre-cooked and slobbered, locks the taste and parts of the gravy, and tastes are softer; duck meat continues to be immersed in the soup juice in the last few minutes, also in order to make the fragrance better permeable in the soup juice; 2. Another step could be to save the garlic pan, so that it is lower fat; 3. garlic parts can be replaced with little onions and onions; 4。