The chest that fume duck is Guangdong name of tradition of characteristic of area of the Shan that save tide eats one of, advocate originate in town of hill of the gorge austral tide and town of wet in relief peace. Flesh of the chest that fume duck is qualitative dried meat red, duck bone pleasant is crisp, cuticular and tender, fat and not be bored with, alcohol is sweet dainty. All through the ages is tasted for beautiful of dinner customer give sb a present. This dish circulates in wet Shan area up to now, what already had more than 300 years is long.
With makings
| Duck chest | 1/0 4 |
| 4 valve | |
| Yan alizarin red | A few |
| Two spoon |
Wet Shan fumes the practice of duck chest
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Duck chest cleans clean chop
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Had cut Yan alizarin red, garlic valve, chili! Reserve
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Boiler burns oil since, garlic valve, chili is fried first, continue to break up into duck chest fry
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Break up fry a few times next bell of dichotomy of stew of medium baking temperature of the cap on the lid
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Open cap to join soy to continue to break up fry
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Fry sauce to close do Yan alizarin red to break up it be fried a few times is OK to be fried a few times outfit dish (Yan alizarin red also can be installed dish when put again, each one likes each)
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Good strap! Taste slants sweet person can build sauce of one saucer plum to touch duck breast, can have a different local color!
Small stick person
Fuming duck chest to fry garlic bolt is more authentic have a way, also combine taste quite! I be just not was disinclined to go out to buy again in the home, use Yan alizarin red to making do with so with, duck chest itself is a bit salty, consider wants when issueing soy. Like to eat hot chili to be able to increase much point, the meeting is more delicious! I am the child in the home dare be not fried too hot!