With makings
| Half | |
| 3 spoon | |
| 5 | |
| 6 | |
| 4 valve | |
| 2 | |
| 1 | |
| 1 | |
| 3 spoon | |
| 2 spoon | |
| 3 spoon | |
| Right amount |
The practice of duck of stew of garlic bolt of column Hou sauce
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Duck, abluent, stripping and slicing, be born with 2 spoon smoke, 3 ginger and souse of one spoon cooking wine 15 minutes
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Ginger, garlic, chili, garlic bolt, had cut reserve
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White boiler burns heat, (this pace does not need to put oil! ! ! ) the duck meat with be put into souse good, carbonado to dry body
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Have one pot additionally, heat is oily, explode flavor head
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After entering duck flesh, put 2 spoon white sugar, small fire breaks up after frying chromatically, join fermented bean curd, breed south, column Hou sauce, break up again fry even
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Join cooking wine, break up fry
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Enter with hot water of duck flesh flush, turn slow stew of medium baking temperature 20 minutes
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Garlic bolt stalk is joined when receiving juice almost, break up fry
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Seedling of rejoin garlic sprouts, fry come to be born
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See garlic bolt is soft bend over bend over, can give boiler
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Finished product
Small stick person
What I use 2. is teal, the flesh is tenderer, other duck, be like a duck, the time of stew should be lengthened
When 3. adds water boil in a covered pot over a slow fire, must put hot water! ! !