Six Wangko duck
By VicentaLakin
The season has passed, and this year it has rarely been seen, as the variety of pickles grown by the elderly, which are almost unbuyed, and the supermarkets on the way to work, have become less and less visible. It was a long time ago. I bought it last year in the freezer。
Recipe Recommendations
- duck meat appropriate amount
- Liuwangzi appropriate amount
- Jiang appropriate amount
- geranyl appropriate amount
- octagonal appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- salty and fresh
- braised
- an hour
- ordinary
Steps for Six Wangko duck
1
Six Wangko went to the skin. Just get rid of the black shell outside。
2
Get some Ginger-Gee-Kee-Kee。
3
Duck overwater。
4
Pull it out。
5
The hot pot put a little oil in it, put it in a little fire, and made some duck oil。
6
With iced sugar, with a good amount of dry and old。
7
Join the water and put down the cinnamon leaves. He can play later。
8
It's so soft that you can get juice. It's about 20 minutes before the juice。
9
Get the juice out of the pot。