Yellow duck legs
By VicentaLakin
The yellow skin is not only alive and thirsty, but also popularly, which is said to be “eating hungry and eating yellow skin”. In the countryside, a few yellow skins are eaten after the meal, which is particularly digestive, however full. The yellow skin is the most suitable for the summer — sweet, sour, sour, sour, sour, sour, sour and sour. It is also a popular legend that ducks are “holy drugs” for tuberculosis patients. According to this Syndicate, duck meat is “the most exhausted, the most sterile, thermal, the most defecated, the most excruciating, the most swollen, the most inflatable, the most infested, the most incorruptible and the most epileptic”
Recipe Recommendations
- duck leg
- Chinese wampee fruit of 20
- yellow skin fruit leaf 3 tablets
- garlic appropriate amount
- octagonal half a
- rock sugar 2 tablespoons
- tangerine peel a
- cooking wine 2 tablespoons
- soy sauce 3 tablespoons
- soy sauce half a tablespoon
- sweet and sour
- burn
- half an hour
- ordinary
Steps for Yellow duck legs
1
The yellow skin is removed from the nuclei (screw with its hands) and the garlic ginger-skin is replaced by a piece of duck's leg immersed in water for an hour, and the small tap drops in to make it flow, with the possibility of changing water twice. Some pepper powder can also be sprayed with wine and raw mixing for an hour after the drying of the duck leg。
2
The dry pots don't put oil in the fire, and the ducks' legs are dry, preferably the fats are down. There's slowly water coming out and pouring it down and continuing until duck oils out。
3
When the duck oils, pushes it to the side of the pot, puts it in ice sugar in the middle, melts it into garlic and blasts it with a big fire, and then throws it together。
4
Put in yellow skin and leaves, eight horns of leather, and pour in the sauce of the immersed duck leg, so as to measure the amount of raw discharge, which can be measured on its own, and then put in hot water (cooled duck will be hard) and not over the duck. If you need a darker color, you can put half a spoon on the table, and you can put a pan on the fire for 30 to 40 minutes。
5
I'll burn it with a fire until the juice comes out. Those soup juices will definitely make you eat moreYellow duck legs Make Tips
1. If a little white vinegar is added to the seasoning when soaking the duck meat, the duck meat will be more likely to become soft.
2. Never pour cold water into the pan to stew. The duck meat is easy to hard and has a bad taste.
2. Never pour cold water into the pan to stew. The duck meat is easy to hard and has a bad taste.