Cream duck
By VicentaLakin
Ginger is available four seasons a year, and it's the best in the middle of the summer when it comes to new markets. The fresh-earthed ones were sprouts of green ginger, abundant water, raw flesh, very little filament, not spicy, called “ginger”, and co-eating with fowl, which is definitely a time meal for fragrance。
Recipe Recommendations
- duck appropriate amount
- zijiang 200 grams
- garlic 3 capsules
- millet pepper of 2
- green pepper one
- rice wine 100 ml
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- Pi County bean paste 1 scoop
- rock sugar 4-5 grain
- slightly spicy
- braised
- half an hour
- ordinary
Steps for Cream duck
1
Duck wash, chop into pieces。
2
Ginger, garlic slices, chili chili chili for seed。
3
The sand is a proper amount of oil and heat, and the garlic is blasted。
4
It's a big fire in the duck block。
5
It was transferred to the soybean, raw, old, ice cream, evenly。
6
It boils in the fire of rice wine and turns to light fire for 20-30 minutes。
7
When the soup is thick enough, the ginger continues to be suffocated for 10 minutes, and the peppers flatten。