Duck
By VicentaLakin
Recipe Recommendations
- duck in 1
- chives three
- Jiang 1 block
- cooking wine 20ml
- onionhead five
- rice wine 20ml
- Donggu seafood soy sauce 50ML
- sugar color 1 scoop
- rock sugar 2 blocks
- Stewed meat package one
- peanut oil 20ml
- scallion 20ml
- salty and sweet
- burn
- an hour
- divine level
Steps for Duck
1
The ducks go to the interior, the trachea, the onions of ginger, the repeated massages of wine, the blizzard of warm water, and the abdominal cavities are washed。
2
Cut the feet of the ducks, the wings of the ducks, and make it easier to move on. The ducks were hung up and the dry water, especially blood from the abdomen。
3
The water indicated by the ducks is removed from the kitchen paper towels and the body of the ducks is evenly painted with the old smoke (the key to the coloring)。
4
Domestic onion oil (preliminary, relevant recipes are issued), duck skins are down, double-sided, duck fats are oiled until they are red。
5
It's the effect of painting old smoke。
6
The wings of the ducks' feet are also swollen and, in order to distinguish their effects, they are not old, they are coloured and white, and when all the ducks are ready, they are available。
7
put a little peanut oil in the wash pan, put in ginger chips, onions make up the scent, add 20 millimetres of wine, the rice wine burns, is safe, then 50 milligrams of seafood, warm water, sugar color, ice cream and two spoons of kettle。
8
With stew buns and a few crumbs of crumbs (Orange skin) it's okay to get fresh, and the water is less than half of the ducks, and the fire is burning, leaving the foam, and the little fire is made for 20 minutes。
9
Twenty minutes later, the pot turned the duck over and continued to boil until the duck was ripe。
10
Get the boiled duck out of there, and get the duck feet, the duck wings, the stew buns, all the spices。
11
And when the fire turns to a little thickness of the soup, then pour it on the duck, and then make the duck taste it, until it is filled with soup, red and full. Then set aside the duck, and lay it cool, and prepare the cut。
12
The soup juice cooled in the bowl, leaving behind oil and fat (better color). Keep as much soup as possible。
13
The ducks cut the plates, put on soup juice, and order fragrance leaves. They shall be stained, sanctified, sanctified, not obstinate, juicy, and fragrance。Duck Make Tips
1. Duck cleaning with ginger onions is the first step. 2. The kerosene pot is the second step to be taken. 3. A third step is to be taken with stew. 4. Onion oil is the fourth step of the journey to the aroma。