Difficulty: ? ? ? ?
When using: 1 hour
With makings
| 1 | |
| 1 | |
| 2 | |
| 2 valve | |
| 6 | |
| 4 | |
| 2 spoon | |
| 2 spoon | |
| 1 bottle | |
| 2 | |
| 2 | |
| 2 | 
The practice of the 100 beer duck that eat not tire of
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Prepare green ginger garlic
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Duck stripping and slicing puts cold water scald
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Fry boiler to add a bit oil, garlic of ginger issueing green explodes sweet, next rock candy fry candy color
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The duck is entered after frying a fragrance, stir-fry before stewing fries oil giving duck, duck flesh slightly brown
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Join dry chili, unripe smoke, often smoke, anise, cassia bark, flavor
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Enter one canister beer, had done not have duck flesh
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Cast-iron boiler is entered after be being burned (also can use other boiler, it is time should be lengthened)
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Small fire turns after big baked wheaten cake leaves, stew boil 30 minutes
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Duck flesh is basic ripe already, join green pepper, conflagration breaks up fry moment, receive juice at the same time
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Green pepper has not been fried long, lest become yellow. Fill chopped green onion is scattered after going out
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Duck flesh is taking soup juice, irrigate go up in rice, taking a bit hotter sweet, it is go with rice very
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If soup juice does many a little bit, OK chaffy dish of duck of make it beer.