The sour and sour taste of the mixed with the sour and the soaked ginger and pepper is deep into the fiber of the duck meat, which is soft and hard, soft and not chewy. It is imaginable beauty, why not try it?
The old-fashioned squid ducks are washed and smashed into small pieces with a width of about 3 cm and a length of 3 cm (the sputum is more easily scented), and the blood is removed in the boiling water, rinsed and drained;
Heat the wok without boiling oil, pour the duck into the duck to dry the water until the duck skin is oiled; shovel out;
Sliced ginger, garlic, cut into large grains, soaked ginger slices, diced radish cut into pieces, dried peppers cut into sections, ready to soak wild wild pepper, a small amount of octagonal hawthorn, fresh green pepper; bean paste is moderately fine;
In the wok hot oil, the dried duck meat is scented and pushed to the side. Pour the ginger, garlic, dried pepper, green pepper, octagonal hawthorn into the oil, and scent it, then pour it into the bean paste and fry until the water is dry and discolored. No raw flavor, then shovel the duck and seasoning and stir fry together;
Add ginger, soaked radish, soaked wild pepper, stir fry, stir fry for about 5 minutes, cook in the appropriate amount of soy sauce and soy sauce, then stir fry for a few minutes;
Incorporate a bottle of beer with a proper amount of water (without beer, first cook the wine and then mix it with water). There is no duck meat (the water is slightly more, the old ducklings are longer, and the water should be estimated to be mixed once. ), stamped, fired and turned to medium and small fires;
When the duck meat is soft and not chewy, adjust the salt taste, and collect the juice from the fire---the old man and the young child can pick up the duck meat until it is cooked;
When the juice is dried to bright oil (you can leave a small amount of soup according to your preference), sprinkle a little millet spicy and scallion segments (toning), you can start the pot.