♪ Chissy garlic duck ♪
By VicentaLakin
When I came home, my father had harvested some garlic, so I had to take some. If I had been killed before, I would not have taken it, but at any time it became clear to me that it was not something that I had taken away from me. Parents hate to give us what they think is good. And now every time I go, I'll take everything I've got for me, as long as they're happy. And what is most desired now is to be with them in silence, and to listen to them in silence, and to go to the market and play cards. Burning ducks out of daddy's garlic tastes amazing, doesn't know if it's in the heart, but it's a lot better than the garlic you normally buy! Garlic is resistant to inflammation, which protects the liver, regulates blood sugar, protects the cardiovascular environment, resists hyperlipse and arterial sclerosis, and resists plate condensation. Nutritional experts have found that garlic extraction fluids are resistant to tumours and suggest that garlic be eaten three to five grams per day。
Recipe Recommendations
- duck meat 1 kg
- garlic of 2
- ginger appropriate amount
- salt appropriate amount
- oyster sauce a tablespoon
- rock sugar 2 blocks
- cooking wine appropriate amount
- salty and fresh
- braised
- an hour
- ordinary
Steps for ♪ Chissy garlic duck ♪
1
Preparation materials
2
Garlic to the skin。
3
When the boiler is hot, a small amount of oil is put in the garlic。
4
Pour in the duck, and then pour in the proper amount of wine。
5
One spoon of salt with a proper amount of salt will be fried to a small yellow duck。
6
Add a large spoon of stork, two iced sugars, even。
7
Add a proper amount of open water, without duck, and then add a little bit of old color to it (tell the taste of soup, which should be lighter at this time, when the juice is thicker) and cover the small fire in the pancap for about 30 minutes。
8
It's a fire。