Sauce stewed wax is the most characteristic cooking technique of China.
It can be used both hot and cold.
The duck's feet are cold in nature, nourishing deficiency and relieving erysipelas.
Stewed duck webs with double flavors
By KarenRoberts
Recipe Recommendations
- duck's paw a
- bittern juice a bottle
- onion half a
- curry powder appropriate amount
- salty and fresh
- halogen
- half an hour
- ordinary
Steps for Stewed duck webs with double flavors
1
Prepare all ingredients.
2
Wash the duck's feet and cut off the toes for later use.
3
Add water to the pan and add green onions, ginger, cooking wine and duck webs.
4
Cook for 10 minutes, remove the duck feet and remove the seasoning.
5
Add half a bottle of brine juice to the casserole.
6
Then add the old stew. (Don't let go if you don't have it)
7
Add half of the duck's feet and add a little water to simmer.
8
This is for another flavor, fry half the onion in a wok into oil and heat until fragrant.
9
Add curry powder.
10
Stir fry the curry powder and onions until fragrant.
11
Add a little of the original soup of boiled duck webs.
12
Then add appropriate amount of brine juice.
13
Add the other half of the duck's feet and make it stewed with small heat.
14
After 15 minutes, the duck's feet are ripe and colored. Turn off the heat and simmer for 10 minutes.
15
Curry-flavored ones are also cooked after 15 minutes, turn off the heat and simmer for 10 minutes.Stewed duck webs with double flavors Make Tips
Take out the duck's feet that have been stewed until they are ready and cool and serve. The original juice is delicious and rich. Curry flavor curry has a strong flavor and salty taste. Use a low heat when stewing. Let the taste of the soup slowly enter the duck's feet to taste delicious.