This is a dish of very special go with rice, had this dish of dish to reckon 3 bowls of meals lay gut very quickly, I won't tell us is such
With makings
| Fresh ginger | One big |
| Duck brisket | Two |
| Garlic seed | |
| Millet any of several hot spice plants | (oneself are looked at do |
| Salt | Right amount |
| Often smoke | One porcelain spoon |
| Unripe smoke | One porcelain spoon |
| Cooking wine | One porcelain spoon |
| Gallinaceous essence | Right amount |
Explode the practice of the brisket that fry duck
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Prepare these to feed material to be washed clean
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Had cut these
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Duck brisket cuts good in season to nod wine to go fishy smell souse ten minutes
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Hot pot cheers a duck flesh to go in stir-fry before stewing is fried, a bit one water portion comes out, remember wanting stir-fry before stewing to fry the water portion of dry duck flesh, do not ask why to be illuminated it is good to do
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Put often smoke unripe smoke cooking wine to continue stir-fry before stewing is fried
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Put fresh ginger stir-fry before stewing to fry do not hit water to breath out
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Put essence of chili salt chicken to flavor again stir-fry before stewing fries a boiler twice to enjoy
Small stick person
Still be that with respect to the word, there is share of a few waters when beginning stir-fry before stewing to fry duck brisket, remember must portion of dry water of stir-fry before stewing puts fresh ginger again