The first thing that you need to do is to make sure that you have a good understanding of what you are doing and what you are doing in order to make sure that you are doing well.
(In fact, the first time I ate is not the master’s do, is a water gun according to the gourd to do, can only say also, can, eat, and then went to eat once the original duck, back to try to guess the difference ……)
Of course we’re not Cantonese, we don’t eat that sweet stuff, so we’ve changed it a bit. ……
|Moderate amount (if you don’t like spicy food, you can totally buy non-spicy red peppers to spice it up)|
|Moderate amount (less or no amount depending on personal preference, not a fan)|
|A spoonful (to put in the blanching water)|
|About 4 pieces.|
cinnamon (Cinnamonum cassia)
Angelica dahurica (botany)
You can put a little bit of whatever spices you have in the house.
|It has to be small, I think more than that and it won’t taste like duck, it’s just briny.|
|Five or so.|
white celery (Brassica campestris var. alba)
|a few roots|
|You can leave it on.|
|A few knots.|
light soy sauce
|scoop in two|
dark soy sauce
How to make a good duck
Duck, duck, fresh, fresh, (these pictures are mine except for the first main picture, which I scrounged up because I cook all kinds of dishes every day and didn’t take detail pictures, so you can learn from them)
Chop, chop, chop ……
Add a little wine to blanch water, bring to a boil (one boil is fine), drain and set aside
Heat the oil in a pan, not too little, about three tablespoons (the duck should have oil on it when stir-frying anyway), add the chili, pepper, garlic, ginger, shallots, spices and stir-fry in a little heat.
Put the duck stir-fried, stir-fried for a while add a small spoon of white wine to continue …… to the duck slowly burst out of the oil is not greasy, but also not too dry, or no taste, stir-fried a little yellow edge on the almost!
The above picture as popular science, I also want to understand the role of spices, next time not confused blindly buy a gas
Add light soy sauce, a little old soy sauce, oil, sugar, vinegar, stir-fry, then add half a bottle of beer a little water (beer ten water not duck.) (add a little more water if you want it to rot), add the shallot knots, high heat Bring to a boil, reduce heat and simmer-
Simmered until there is zesty fried but some sauce (by the way, taste a piece of good meat to see if it is rotten, after all, said the pig slaughtered sheep chef first taste
If the desired taste to the fire and stir fry until the oil and water separated into the white celery and turn for a while from the pan (if you put green pepper on the zi when put)
If you want to put radishes on a side dish that is hard to cook, just put them in when the sauce is still a third of the way through, and adjust the saltiness.
As for the soy sauce consumption of oil you look put, generally to cooked is not put in salt, is light in the fast cooked when put some salt