Cooking Steps

1. 

   Step1:First of all, compare with the recipe of September. First, clean up the duck meat in three steps. Peel and flesh the white gourd and cut it into smaller pieces than the duc

2. 

   Step2:Heat the pot, pour the oil and spread the ginger slices. Fry a little bit of duck meat with water control on it (it's because I saved a manuscript conveniently

3. 

   Step3:Pan fry the meat until it changes color and gives out oil (suddenly it changes a lot because the meat is not all cooked in the previous picture

4. 

   Step4:There's no problem with the meat. Filter out the obviously too much oil. Keep the pancakes and stir fry vegetables. Add chopped peppers and Pixian Douban sauce according to your anti spicy degree

5. 

   Step5:Grill with small fire to make it fragrant. Throw wax gourd and add sapropel milk. If you don't like sapropel, you can change it into raw smoke

6. 

   Step6:Turn it over evenly. Add water / beer / beer + water that is basically level with all melons and meat. Add sugar and salt according to your taste

7. 

   Step7:Open the fire, turn to the middle fire. Put on the lid and COO for about ten minutes. Open the lid, pull it out and taste it carefully. Make sure that the duck and melon are tasty, and then turn off the fire to serve

8. 

   Step8:Fat people who like to eat soft, rotten and boneless meat can mutter for a little longer. The fifth step is only to add materials, not throw melons, etc. when the meat is almost cooked, then throw melons into the mutton and mutton until the meat is soft and melon is ripe

9. 

   Step9:Come on. Open your mouth

10. 

    Step10:Let's go. See you tomorrow