The dish have a distinctive flavour that saline comes out, it is the cooking method that a lot of people like, traditional saltForum of Shanghai night net process is longer, there was saline white now, need not bother more also can eat delicious saline cate. Duck leg is the tenderer place on duck body, use saline most delicate. It is good that before doing, souse of saline pink had better use duck leg had better use duck leg, preexistence wants before entering oven to machine all is thoroughlied cook in boiler, Love Shanghai is the same as a city The leg of saline duck that such doing come out already fast delicious.
The practice of saline duck leg
Salt and Chinese prickly ash are in boiler medium lukewarm dry stir-fry before stewing
Even daub is in the salt with dry good stir-fry before stewing and Chinese prickly ash on duck leg, put ginger souse again, the individual feels one day more tasty (drive time really most at least bloats 2 hours, otherwise the working procedure from the back is sure meeting prediction of a person’s luck in a given year brings about saline taste too weak! )
Add in waterLove Shanghai is the same as a city Into green and ginger boil
After water boil will before today the duck leg of souse puts boiling water, the attune after boil boils 1-2 hour to groups of small low temperature, microtherm cook ability makes sure the flesh is qualitative fresh and tender, won’t pass a surname.