Waxed duck and radish together stew delicious.

First of all, prepare the ingredients: a preserved duck, radish, ginger 3g, garlic 3g, millet spicy six or seven, a spoon of cooking wine, half a spoon of soy sauce, a spoon of spicy sauce, salt

Production Steps:

1, preserved duck, a chopped into a slightly larger uniform block, with warm water to wash away the bone scum

2, the pot on the water, put the preserved duck pieces together Boil over high heat

3, and then warm water to wash the foam drained water to be used

4, radish washed and peeled and cut into chunks

5, ginger and garlic cut into chunks to be used

6, millet chili cut diagonal section

7, the pan on the oil, low heat into the garlic ginger end of the incense

8, add millet chili a spoon

9, spicy Sauce fried red oil

10, add the drained duck pieces stir-fried for about three or four minutes, until the duck pieces of oil

11, a spoonful of cooking wine, half a spoonful of soy sauce

12, add a little more water, I like to stew a little bit of softness

13, the soup is still left in two-thirds of the time into the radish pieces stir-fried evenly with the cooking

14, Add a proper amount of salt, a little chicken powder seasoning

15, if the family has a crockpot, you can leave a little more soup stewed up to eat more fragrant Oh, you can also leave a little bit of soup when the time directly sheng up

16, and then stewed for a while, you can sheng out to eat

Tips: soup must be the last to put the salt, put the salt prematurely, the soup color will be darkened, and long time also easy to be bitter. The salt should be put in the end. Salt after the next can make the soup color clear, flavorful, but also easier to taste.