Mom teachs me to do, but I do not have high-pressured boiler, always do not do give mom's so thick beer sweet smell, sad.
With makings
| Beer | 1 hall |
| Duck | Half |
| Chinese prickly ash | 10 |
| Cassia bark | 1 |
| Anise | 2 |
| Ginger | 5 |
| Often smoke | 1 spoon |
| Unripe smoke | 2 spoon |
| White sugar | A few gram |
| Salt | A few gram |
Mom teachs me the method of the duck of beer of the daily life of a family that become
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Flesh of duck of cold water scald
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Prepare burden
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Duck flesh is scooped up, those who find out Pi Hou
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Skin of duck of small fire simmer in water, decoct comes out a lot of oil explode sweet Jiang Pian
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Put in the duck meat that remain, change medium baking temperature to fry dry water, rejoin is unripe smoke chili of the old piece that smoke garlic to fry a minute together
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Join beer to flood duck flesh next, put sweet leaf of cassia bark anise, small fire turns to boil half an hour after be being boiled
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When the water inside boiler closes basically work to be able to eat, myself still added a dot to distribute food, because be disinclined,stir-fried.
Small stick person
After mom is frying the duck, put in high-pressured boiler to press 20 minutes, the aroma of duck flesh beer that extrude comes to is full-bodied, I am done not have this with what arenaceous boiler Bao comes out so thick, also may be I added the account that distributes food, still be a very delicious duck flesh nevertheless.