Four-sick duck legs
By VicentaLakin
Where's the Four Hsi duck? Where's the Four Hsi duck? Where's the Four Hsi ducks? Four-hee ducks' approach. The "Four Hicks" come from the private sector and are often used for cuisine dishes, which are prevalent throughout the Shandong Peninsula, with a strong sense of country. Named “Four Joys”, the "Four Joys" of Song Hongmai, "The Four Poetrys": “As long and dry as rain, as is known in his country. The night of the candles in the cave, when the gold list is named”. It was written during the year of the Dynasty, and it was widely recited and taken as a name. This dish is made with a more complex process, and the duck is salted and then blown into the hot oil, so that the smell is removed and coloured, and then made into the casserole. Vegetable food is nutritious and especially for the elderly。
Recipe Recommendations
- duck leg of 2
- onion appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- chili appropriate amount
- huadiao wine appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- Jiang appropriate amount
- salty and fresh
- burn
- an hour
- simple
Steps for Four-sick duck legs
1
Duck leg wash, dry water。
2
Scratch it on the legs of the duck and make it flat for 10 minutes。
3
Get ready for cinnamon。
4
Onion slice, ginger slice。
5
The boiler oil, which burns to 90% of the heat, drops into the pickled duck leg。
6
Blow the duck leg into brown red and extract the tar。
7
The bottom oil is in the pot, and the fragrance is eight horns of cinnamon。
8
And then you'll get the ginger cream。
9
Add saliva and sugar。
10
Add the water to burn。
11
The fried duck leg was taken out with a slow-fire stew of up to five hours。
12
Dry the soup, pour it on the duck's leg, and pour it into soy sauce。Four-sick duck legs Make Tips
It is better to stew in a clay pot; simmering over low heat makes the meat tender and not tough.