
With makings
1 bottle | |
1 | |
1 spoon | |
1 spoon | |
5 | |
5 valve | |
2 | |
4 | |
Half | |
1 | |
Right amount |
The practice of beer duck
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The duck is bigger, used half only so.
Ginger and garlic are patted reserve. This dish basically carries the scent that reveals beer, so drier does not need too much, put an anise only. -
After duck flesh is cleaned clean need not scald water, oil also need not be put after boiler burns heat, leave boiler directly, open medium baking temperature. Fry the oil on the moisture in flesh giving duck and duck skin.
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Break up ceaselessly fry, after moisture evaporates, those who remain is oily.
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Duck flesh is filled piece reserve, duck oil stays in boiler.
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The boiler below any of several hot spice plants of ginger, garlic, millet, rock candy, anise is fried sweet. Put duck meat again, break up 1 spoon is put to often be smoked after be being fried a few times, 1 spoon is unripe smoke.
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Break up beer is entered after frying chromatically.
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The 1 volume that listens to beer is strong just. Salt is put to turn after be being burned small fire, build top, frowsty 1 hour.
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Put green pepper, open conflagration to receive juice.
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Install dish, eat.