Burn the practice of ginger beer duck, how is duck of the beer that burn ginger done delicious
The aftertaste is boundless, eat to still want to eat

With makings 

Time duck Half
Jiang Pian
 20
Bead of flay the head of garlic 8
Beer
 Most canister
Ice is oily / often smoke Right amount
Unripe smoke
 Right amount
Black candy
 Right amount
Salt
 Right amount

Burn the practice of ginger beer duck 

  1. duck behead piece, cross water

    The practice measure of duck of the beer that burn ginger 1

  2. Fry boiler to put oil, explode Jiang Pian works to contractive hair, put all the head of garlic to explode again sweet

    The practice measure of duck of the beer that burn ginger 2

  3. The duck flesh that what had given water enter immediately when the head of garlic is golden piece, break up fry dry body golden

    The practice measure of duck of the beer that burn ginger 3

  4. Turn small fire falls to be born smoke, ice is oily (often perhaps smoke) , black candy, continue to break up fry even, open conflagration, enter most canister beer, burn, join right amount salt according to taste weight, can build a lid to turn at that time small fire stew boils half hours or so, lid of immigrant perhaps and cast-iron boiler builds stew to boil.

    The practice measure of duck of the beer that burn ginger 4

  5. In the process that stew boils can halfway opens a lid to break up to duck flesh turn over, make sauce OK evener adsorption is on all duck flesh, again the cap on the lid continues stew is boiled

    The practice measure of duck of the beer that burn ginger 5

  6. Until after boiling appropriate mouthfeel, can do receive juice moderately, but those who remember closing is too dry, the sauce that take a place is very delicious still, next OK big fast a cheek! Flavour exceeds assist!

    The practice measure of duck of the beer that burn ginger 6

Small stick person

The word that Jiang Pian and bead of the head of garlic like is OK and bit morer

The head of garlic must be put again after Jiang Pian of stir-fry before stewing first, otherwise the head of garlic is easy anxious, it is very important also that Jiang Pian stir-fry before stewing gives sweet smell

Like hot can add bit of chili

What stew boils time basis boiler to provide igneous source is different and OK do adjust moderately
2020-09-16
www.goodfoodmethod.com@2001-2030 Email:fzz555@gmail.com JP needrealreview