Salted duck roasted soybeans combine the dry flavor of salted duck with the unique flavor of soybeans, just right for an endless aftertaste. And no matter which restaurant is particularly delicious, it is worthy of hefei's local local cuisine.
There are a few important points to master when making this dish:
1, salted duck must choose the drier kind of drier, so that it is fragrant when it is burned
2, soybeans before entering the pot must be soaked with water, wait for the soybeans to rise before the pot
3, burn this dish does not need to put a lot of oil, because the duck itself is very heavy oil, otherwise burn out a lot of oil, more greasy
4, in terms of condiments, it is recommended not to add anything, just eat the original taste, friends who like to eat spicy can add a little dried red pepper
5, the heat should be grasped well, generally boiled on high heat, simmered slowly over low heat, and waited for the duck to burn out
6, when the water is going to dry, remember to add water. I believe that if you pay attention to the above points, you will definitely be able to cook a delicious dish.
Tips: Most restaurants in Hefei have this dish, if you come to Hefei to travel friends must try it.
![The carpenter was working, and the garden eavesdropped on the maid's conversation, and he took out a handful of soybeans and escaped[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)