Purify of smell of mutton is clean, duck flesh is special delicate be able to withhold again. Delicacy of duck flesh entrance is sweet, piquancy is dye-in-the-wood, return dispersion to wear the aroma of beer!
When making food with beer every time, can feel giddy, it is alcohol volatilizes to give Wen Zui me in air certainly ~ breaths out Hahahahahahaha
With makings
| 500g | |
| 10g | |
| 1 | |
| 5g | |
| Right amount | |
| 1 | |
| 1 | |
| Right amount | |
| Right amount | |
| Right amount | |
| Right amount | |
| Right amount | |
| A few | |
| 1 canister |
The practice of beer duck
-
Millet any of several hot spice plants is cut paragraph, potato stripping and slicing, do hair of Xianggu mushroom bubble.
-
Duck flesh cold water unloads boiler scald water, the fish out after water boil is stand-by.
-
The heat that heat up boiler is oily, add garlic segment or section + cut piece + anise + cassia bark + millet any of several hot spice plants explodes sweet hind add duck meat.
-
Break up fry become angry to duck flesh, join often smoke 5g+ to be born smoke 10g+ salt right amount + candy a few breaks up fry even.
-
Had done not have duck flesh into beer can, the boiler on lid of the knot that add green covers boil in a covered pot over a slow fire 12 minutes.
-
Join potato piece and Xianggu mushroom, continue stew 10 minutes.
-
Guest officials move good platelet bench, prepare to eat!
