Duck flesh is lukewarm fill, whole journey does not have oily anhydrous, healthy and delicate, taste is distinctive, like to eat duck and hot friend to be able to try, super go with rice oh!
With makings
| 1 | |
| 1 bottle | |
| 1 spoon | |
| 1 | |
| 2 | |
| 2 spoon | |
| 1 | |
| 4 grams | |
| 1 spoon | |
| 1 |
The practice of duck of popular hot beer
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Become duck chop small, convenient tasty
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Take out adipose part, putting alone, wait for can immediate temper with fire to give oil to fry make can
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Green ginger cooking wine is joined in cold water, duck scald water, cast aside go float foam, take out reserve
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Heat up boiler cool oil, join a duck adipose stir-fry before stewing is fried, dry chili, green, ginger, anise is joined after frying an oil, duck piece is put after frying a fragrance, join unripe smoke, often smoke.
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Enter a bottle of beer after frying a fragrance, ensure did not cross duck piece, join sweet leaf and cassia bark, begin to stew boil. After conflagration boil, join salt, in turning small fire.
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The Shang Zhinong after about 20 minutes is stiff, can give boiler.
Small stick person
What I use is duckling, stew the time that boil so not quite long, specific the maturity that wants flesh seeing duck.
Whole journey did not put oil and water, but still do not affect delicate mouthfeel.
Dry chili can assure sweet hot mouthfeel, you also can try oh!
Whole journey did not put oil and water, but still do not affect delicate mouthfeel.
Dry chili can assure sweet hot mouthfeel, you also can try oh!