Premiere of private dishes in winter: Yannanfei

Food itself is limitless. There is no professional level to make food. I have always disagreed with this view. In fact, food is not said by someone in the folk. People always think that what is good is right. In this society with a flood of food ingredients and condiments, what people want to know is what to eat right. While eating right, people also need to improve the quality of their dining tables, so that they can have a better life and family of river crabs.Adding her own characteristics to the traditional dishes is the refinement of private dishes. In fact, while sorting out the dishes, I am not as good as my online apprentice zhoushuangshuang. She belongs to a person who has a deep understanding of the food itself. Because she loves food, she began to pick up pots and pans at the age of 12, Of course, she will describe her understanding of food materials through her usual words of class study and reading. This is to admit that she is better than me. I am a monk halfway through school, so I think I still have a long way to go, so I am also willing to make friends with friends who like food in my bones.The name \yannanfei \? Here are some ways to talk about your practices and feelings: 1 Duck belongs to waterfowl, so I want to use original soup instead of water. 2. the traditional beer duck is juicy and tasty. My improved method is to chop large pieces, blanch water, stir fry with Pixian bean paste, force the fishy smell out of the duck by dry frying, and then stew it slowly with a tin of beer. 3. although I only use a can of beer, it's enough, because I don't boil the whole process, and the bubbles are the size of mung beans. 4. I use large pieces of onion and garlic to remove the fishy smell, and I cook them for two-thirds of the time. 5. I will filter the soup twice before and after. The first time is when the frying pan is changed to the pot, and the second time is when the onion and garlic are removed. In this way, the soup is clear and free of impurities. 6. I struggle with beer and ducks through the steam circulation in the pot, so the malt fermentation in beer has fully played its role. Of course, this should be based on the firepower of soybean bubbles. Otherwise, the hot soup will be completely dried, and the ingredients will not be ripe and tasty, which is a failure. 7. because only Pixian bean paste is added, the color will not be too spicy. In fact, the top layer of oil is fried and soaked during duck cooking, which is very appetizing. If you change the utensils into small hotpot and use the alcohol stove to cook slowly, it will be popular in winter. It is definitely a very face-saving dish to entertain friends.

Main Ingredients

• duck appropriate amount

Auxiliary Ingredients

• Parsley A moderate amount of
• Garlic clove appropriate amount
• onion A moderate amount of