Went buying half today a duck and a wax gourd, the dining room dish in doing a memory, duck of wax gourd stew, eating for the first time is high school dining room, remember the soft sodden tasty that wax gourd stews, duck flesh is sweet crisp go with rice
With makings
| Duck flesh | Half |
| Wax gourd | 1 |
| Ginger | 5 |
| Garlic | 5 valve |
| Green | 2 |
| Unripe smoke | Right amount |
| Often smoke | Right amount |
| Cooking wine | Right amount |
| Valve of Pi county beans | 2 spoon |
| Candy | 1 spoon |
| Salt | Right amount |
The practice of duck of wax gourd stew
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Duck flesh is abluent drop does water, wax gourd stripping and slicing, jiang Qie is become piece reserve
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Hot pot has oil, when 6-7 becomes heat, break up into duck flesh fry, fry a water first, water is fried green ginger garlic is put to continue to break up after striking an oil fry
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Two spoon thick broad-bean sauce is joined after frying a fragrance
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After frying a red oil, join unripe smoke often take cooking wine, add water to had done not have duck flesh, the lid covers small fire boil in a covered pot over a slow fire 30 minutes
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Open a lid to continue into wax gourd stew comes wax gourd is soft sodden can give boiler to install dish
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Mellow aromatic crisp sodden super go with rice
Small stick person
Duck flesh need not scald water, fry oil giving duck directly smell is sweeter