Endless aftertaste, want to eat after eating
Smash the duck, pass the water
Put the oil in the wok, smash the ginger into the shrinking hair, then add all the garlic to the scent
When the garlic is golden, immediately pour the duck pieces that have already been out of the water, stir fry until the golden body
Turn to a small fire and pour in soy sauce, ice oil (or soy sauce), brown sugar, continue to stir fry evenly, open a large fire, pour in half a can of beer, boil, add appropriate amount of salt according to the taste, this time you can cover the small fire Cook for about half an hour, or move into the cast iron lid and cook.
During the cooking process, you can open the lid to turn over the duck meat in the middle, so that the sauce can be more evenly adsorbed on all the duck meat, and then cover the lid and continue to cook.
You can do a proper amount of juice until you get the right taste, but remember not to take it too dry. It is delicious with a little sauce, and then you can eat it! Great taste!
If you like ginger and garlic, you can order more ginger and then put the garlic. Otherwise, the garlic is easy to be burned. The ginger is also very important. You can add some chili to the spicy time. Different can make moderate adjustments