Blue head duck calls beautiful head duck again, its flesh does not have slimy smell of mutton character, flavour is more delicate,
With makings
| Blue head duck | 1 |
| 4 | |
| 1 | |
| 4 valve | |
| 6 | |
| 2 grams | |
| 2 spoon | |
| 1 half | |
| 1 spoon |
The practice of duck of blue head of sweet stew of dried tangerine or orange peel
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Blue head duck, wash clean
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Blue head duck chops small, celery is cut paragraph, jiang Pian, the head of garlic gets ready
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White boiler (oil is not put in boiler, burn heat) fry duck flesh dry water portion, reoccupy water is rinsed
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Heat up boiler, issue oil, put the head of garlic, jiang Pian explodes sweet, flat duck flesh, fry slightly, put dried tangerine or orange peel, flavoring, fry sweet
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Pour right amount water, the boiler on the lid is built, next stew of medium baking temperature half bell
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Stew does water almost to duck flesh, put down celery, give juice, can
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Cough up of serving of duck of blue head of dried tangerine or orange peel
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Suck points to offend flavour, taste is really good
Small stick person
Boiler does not put oil to fry duck flesh first sweet, it is the water inside duck flesh the portion forces come out again stew, it is to go foul smell, 2 it is to carry the flesh sweet, this step is quite important!