Roasted potato duck
By VicentaLakin
This year's green ginger is on the market, and last week's sprouts were made, and today's is the "Cream Roast Duck"。
Recipe Recommendations
- flower duck half a
- konjac tofu 1000 grams
- Soak sour ginger 300 grams
- Soak bamboo shoots half a
- green onions the 3
- green pepper 15 grams
- spices 10 grams
- white sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- vegetable oil appropriate amount
- slightly spicy
- burn
- several hours
- ordinary
Steps for Roasted potato duck
1
Main: Half a flower duck (about 800 grams) and 1,000 grams of tara tofu。
2
300 grams of acne, half of a bamboo, three onions
3
Triggers: Liquor, spices (grass fruit, leaf, platinum, cinnamon), peppers, sugar, old smoke
4
The taro cuts around 5 cm long strips, and the taro water cuts twice (which tastes more sour, can add some vinegar to the second time), and the asphalt。
5
Duck washes small pieces of wine and drys the water。
6
Sliced ginger slices; long onions
7
The boiler is hot, the vegetative oil is boiled and the ducks are fed with peppers, spices and wine, and are made until the ducks are oiled。
8
It's the old squirm。
9
Into the dry water of the magic potion。
10
We'll have the ginger chips and onions for three minutes。
11
The whole material is razed into a boiler with sugar, soup (or white water) and flatted with vegetables for an hour。
12
Once again, we'll pour in the frying pan with chicken fire。Roasted potato duck Make Tips
There is a folk proverb in Chengdu that "Eat radish in winter and ginger in summer, and you don't need a doctor to prescribe a prescription." Eating some ginger in summer can warm your stomach.
This "roasted duck with pickled ginger and konjac", after combining the sour taste of pickled ginger and the alkaline taste of konjac, the sour taste of the finished dish is very light. The ginger slices are sour and crisp. The konjac has elastic teeth and has a very Q taste. The duck meat is also delicious. Compared with the traditional famous Sichuan dish "Konjac Roast Duck"(Pi County Waterban Edition), this dish has a different flavor.
In response to the season and the situation, friends who have time may wish to give it a try.
This "roasted duck with pickled ginger and konjac", after combining the sour taste of pickled ginger and the alkaline taste of konjac, the sour taste of the finished dish is very light. The ginger slices are sour and crisp. The konjac has elastic teeth and has a very Q taste. The duck meat is also delicious. Compared with the traditional famous Sichuan dish "Konjac Roast Duck"(Pi County Waterban Edition), this dish has a different flavor.
In response to the season and the situation, friends who have time may wish to give it a try.