A duck with ice plum sauce
By VicentaLakin
It's sour, it's not meaty, it's not greasy, it's delicious。
Recipe Recommendations
- sweet and sour
- braised
- an hour
- senior
Steps for A duck with ice plum sauce
1
Preparation: Duck is washed with salt。
2
Put it in the open water and burn it, and it makes the duck skin tighter。
3
Drying the water with kitchen paper effectively avoids spilling oil everywhere while waiting for a boiler。
4
Ready: Ice floss sauce, red onions, ginger, garlic。
5
Sugar, eight centipedes, vanilla, grassfruit。
6
Hot pot in tea oil。
7
Just fry both sides of the duck。
8
Put it in the ginger, garlic, onion-head little flaming sauce。
9
And put it in vanilla leaves, eight horns, fragrance of berries。
10
Put it in the sauce, sugar, plum sauce, water。
11
First there's a fire going on and on for about 30 minutes. The polar iron pans used today are micropressures, so they are more delicious and sophisticated (at their preferred level of softness and 30 minutes of perfunctory)。
12
Thirty-eight minutes to open the lid and flip the duck. Hey, it's almost burned. It doesn't matter if you eat it, so you have to flip the duck because sugar is easier to use。
13
The soup is a little too hot for the fire and the spoon keeps pouring it on the duck, making it more even。
14
And then you pull it out and put it a little cold。
15
Load。
16
A little more sauce in the pot to get to the table。
17
The finished chart。
18
The finished chart。