The daughter likes to eat most absolutely the duck of flavour is clavicular, but very expensive, saw the unripe delicacy of this product in a market inadvertently, feel to abstain bout so, did not think of the self-restrained taste that suits oneself more!
With makings
| Cooking wine | 5 spoon |
| Chinese prickly ash | 30 |
| Anise | 1 |
| Cassia bark | 1 |
| Sweet leaf | 2-3 piece |
| Candy | Yellow rock candy 1 big |
| Soy | Unripe draw 2 spoon, often draw 2 spoon |
| Ginger | 3-5 piece |
| Chili | 3 dry |
| Chili pink | According to oneself the home loves to eat hot degree to put |
| Water | 2 cups |
Absolutely the practice of flavour duck clavicle
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Cold water is put after the duck clavicle that buys is washed clean, cooking wine, ginger next scald water, above with expect I boiled 7 duck clavicle probably, not specific say to weigh!
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The half-and-half after scald bath is clean is cut open, put all sorts of condiment above and water.
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Conflagration is boiled, small fire is stewed slow, ceaseless refurbished version needs when the juice that need boiling water becomes little, lest paper boiler, juice waiting for soup closes entirely dry can!
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Delicate duck clavicle is finished, saliva sheds one ground!
