The fragrance duck
By VicentaLakin
Recipe Recommendations
- Guangya 1/4
- taro filling 100 grams
- egg yolk second
- sesame oil 3 grams
- soy sauce 3 grams
- ginger rice 3 grams
- green onion 3 grams
- huadiao wine appropriate amount
- pepper appropriate amount
- oyster sauce appropriate amount
- cornflour appropriate amount
Steps for The fragrance duck
1
Potato goes to skins, slices, evaporates and crushes with a knife。
2
Add corroded pig oil and powdered to smoothed face groups。
3
Duck washes, drys water, sculpts the body with flowers, salt, old scrawl, pickles for 30 minutes, steams the top cage for 15 minutes to ripe, removes it and spares it。
4
The decorated duck goes to the bone, the inner chamber is coated with yolk, and a thin powder is filmed as spare。
5
The platinum is made on the duck, flattening, putting on yogurt, and squirt powder。
6
The boiler heats the oil and picks ducks up to two sides of gold, soaky, sour oil。
7
Cut the pieces, load the plates。8
Take a small pot, add raw duck juice, sesame oil, ginger, onions, pepper powder, onion oil, and boil it with wet raw powder。
9
Take a small pot, add raw duck juice, sesame oil, ginger, onions, pepper powder, onion oil, and boil it with wet raw powder。
10
The fragrance, the sweetness of duck meat and the softness of the skin are some of the characteristics of this dish。