Good sense
With makings
| Duck | |
| Chinese prickly ash | Right amount |
| Salt | A few grams |
| Young ginger | Half jins |
| White sugar | A few |
| Anise | A few |
| 3 go back on one's word | A few |
| Laojiang | A few. |
| Garlic | A few |
| Millet any of several hot spice plants | 29 |
| Bubble ginger | A few |
| Bubble any of several hot spice plants | A few |
| The beans does | A few |
| Vinegar | A few |
| Cooking wine | A few |
| Gallinaceous essence | A few |
| Gourmet powder | A few |
| Unripe smoke | A few |
| Often smoke | A few |
The practice of young ginger duck
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Preparation
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Get the materials ready
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Get the materials ready
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Oil is lukewarm when be being heated up most probably, explode into the duck fry, chinese prickly ash is joined after bright oil, anise, 3 go back on one's word, laojiang, garlic does continue to break up fry to sweet rejoin white sugar, often smoke, unripe smoke, vinegar, cooking wine continues to break up fry to rejoin giving taste right amount water continues to burn, rejoin chicken essence, millet any of several hot spice plants and young ginger are joined to come to add the pot since gourmet powder and salt again to bright oil when oil wanting an amount with respect to 0k
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Match wine to be become
Small stick person
At ordinary times colour and lustre of Dou Yonggong any of several hot spice plants is better