The duck is washed clean, chop is agglomerate reserve

Fabaceous Chi is washed clean, ginger section reserves, this ginger is many bits OKer, if you love to take a surname,say, that is bit more, because I can tell you, after this duck has been done, this ginger is more delicious than the duck

Boiler burns heat, turn over the duck into boiler fry, be sure to keep in mind, here does not need to cheer, do boiler to break up directly it is good to fry

In fried process, the duck can give moisture ceaselessly, so we do not want these moisture content, the shovel that use boiler breaks up at the same time fry shovel redundant moisture at the same time

Fry this appearance, moisture worked, begin to give oil

This moment can go down Jiang Fang to break up together fry

Continue to fry give oil to the duck, some ducks are done not have so fat, oil can be nodded less

This moment duck is fried worked

Add water, water quantity wants end to cross a duck, add white spirit of essence of salt, candy, soy, chicken, half lid (it is bottle cap) , mix up flavour, flavour is a bit salty in take a place sweet, this can be moved according to his taste, put fabaceous Chi after mix up flavour agitate, build boiler shell, big baked wheaten cake leaves turn medium baking temperature, all the time stew

Stew arrives Shang Zhinong is stiff, add peanut oil next, the weight that the heft of peanut oil stir-fries at ordinary times namely is ample, break up fry even, continue lid of the boiler on the lid, this moment is , this step is crucial, not this, taste true not so sweet

worked to soup juice, remain oil only, break up again fry half minutes can have pot

Look after been boil, it is very beautiful, lying between screen to be able to smell fragrance

Very good really go with rice, also suit to should do dish very much oh

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