Duck stock 鸭货
In a bowl of duck-bone stock, duck blood is presented in beancurd-like cubes together with vermicelli, fried firm bean curd and bits of duck organs, such as liver and gizzard.
鸭血粉丝的汤是用鸭骨头熬出来的,鸭血像豆腐一样一块一块的,还有炸过的冻豆腐和一些鸭子的内脏,如鸭肝、鸭胗等。
Place the duck into stewed stock, just cover the duck, cover and stew at medium heat.
把鸭放进卤汁,卤汁刚好掩盖半只鸭,加盖,用中火闷煮。
Often open the cover, turn over the duck until the duck is combined with the stewed stock.
反复打开锅盖,翻转鸭,让它全身都受到卤汁闷煮。
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