, W9 V+ [2 n2 Y+ w N/ nSeasoning :tvb now,tvbnow,bttvb0 V7 v* @1 P- ^0 x4 d* j3 I/ R
1 tbsp soy sauce公仔箱論壇/ N j: e* q' f4 t
10 slices gingerTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。' t9 {( e% h. r) A% P! S
1 tsp Agaricus Blazei Murill extract powder * refer to helpful hints公仔箱論壇" y7 s$ t) ]( R+ J& k4 V* H+ h
1/2 tsp salt % W$ v& ?4 z8 E% U. @1 h% P; ?TVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。 a' e6 f% _. n Method : ) O$ o% g& f& N6 u" n5.39.217.77:88980 1. Clean the duck pieces and wipe them dry. Leave aside. 4 w1 b) F0 Z* d+ H$ ~8 |5.39.217.77:889802. Heat 3 tbsps of oil in a wok, stir in ginger slices over mediumheat, then add crushed onions and crushed garlic, saut? until # g8 P. U1 W: x8 z+ A# q1 ?tvb now,tvbnow,bttvbfragrant. Put in the duck pieces and barbeque sauce, saute until fragrant, add water and all seasonings. Mix well, cover ; I$ b5 E0 A- p0 J8 }# w9 ewith a lid, stew until it boils. ' Y% ^0 d# w+ X4 o. a* v; R2 k0 l/ T5.39.217.77:889803. When the gravy boils, reduce heat to low and stew for 40 minutes until the duck is tender, then serve. 3 B$ L6 _% n- @( ]; S 7 y; z# Y# O$ J. B" N