Chinese Food
Stewed duck head with mustard
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Two meals of cured duck - duck head and neck in mustard soup. Salty and fresh taste. The function of heating, moistening and strengthening the spleen is duck body baked rice. Because the duck body produces more oil. The rice cooker also has rice scorch (Guoba). The rice oil is mellow and sweet.
Cooking ingredients
Cooking Steps
Step1:A cured duc
Step2:Cut pieces. Take out the head and neck of the cured duc
Step3:Put it into boiling water and cook for 10 minutes (first to make cured duck taste
Step4:Wash three mustard
Step5:Cut mustard into three section
Step6:Put the processed mustard in the po
Step7:The fire is burnin
Step8:Turn to medium heat and continue cooking for 8 minute
Step9:Mustard absorbs the salty taste of cured duc
Step10:The power of setting fire, moistening dryness and strengthening the splee
Cooking tips:There are skills in making delicious dishes.
