Bean duck
By VicentaLakin
When I was a kid, I had ducks at home, duck eggs, and duck meat. Because ducks produce eggs and cannot kill meat in exceptional circumstances, the chances of eating ducks are difficult, unless they have a holiday. Fresh beans, even if cooked with salt water, are delicious. Remember that when I was a kid, my mom used fresh beans and ducks from her family. The beans are so soft, they're full of gravy, they're very good. Duck goes through the water, the fried, the color is red, it's not greasy。
Recipe Recommendations
- duck meat half a
- edamame 300 grams
- ginger slices appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- dried chili appropriate amount
- cooking wine appropriate amount
- Shi Yunsheng's thick and mellow stock sauce appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- slightly spicy
- burn
- an hour
- simple
Steps for Bean duck
1
The mains are back up。
2
The ingredients are back up。
3
The ducks were cleaned and cut to pieces。
4
Duck rinse and wash。
5
Hot pot, down to the good duck。
6
Scrambling duck with yellow microcosm and leaching of extra oil from the pot (the duck is fatter and easily oiled)。
7
After the smell of garlic pops up, the eight horns and the dry pepper sauce。
8
Scrambling down the pan, scrambling with two spoons of scintillated soup。
9
Pour in the right amount of water, burn it and turn it on, and cover it。
10
Skin the beans, clean them up。
11
Duck meat for about 50 minutes, put in the beans。
12
It's covered up to the softness of the duck and the soybeans and it's enough to bring in the right amount of salt。