Spicy duck palm
By VicentaLakin
Recipe Recommendations
- duck's paw appropriate amount
- salt appropriate amount
- ginger slices appropriate amount
- Scallion Festival appropriate amount
- cooking wine appropriate amount
- pigskin appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- grass fruit appropriate amount
- kaempferol appropriate amount
- geranyl appropriate amount
- Fructus amomi appropriate amount
- clove appropriate amount
- lemongrass appropriate amount
- Baikou appropriate amount
- galangal appropriate amount
- cumin appropriate amount
- white pepper appropriate amount
- prickly ash seed appropriate amount
- dried chili appropriate amount
- Qingcangduan appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- slightly spicy
- halogen
- ten minutes
- simple
Steps for Spicy duck palm
1
The duck's palms are right, cut to the claws, fill the bowl with a proper amount of salt, scratch the average hand and pick it up for 15 minutes. Take another bowl, add a proper amount of ginger chips, onions and wine, grab onions of ginger juice with your hand, pour onions of ginger juice into the bowl of ducks, and pick it up after scratch for 15 minutes。
2
The pig skin is appropriate, the water is extracted, the pig skin is sliced and then cut into a spare。
3
The boiler is hot, which in turn drops into eight corners, cinnamon, cinnamon, cracking berries, Shannai, fragrance, sauna, cloves, lavenders, white buttons, gingers, fragrances, little flaming incense, and then comes out and falls into the halogen. The halogen cans are then added to the appropriate amount of white beryllium, white pepper powder, pepper seed, dry pepper, ginger tablet, onions, ice sugar, pig skin, and finally to the appropriate amount of water, with the cover. After the fire broke, the fire lasted two hours。
4
After two hours, they enter the duck palms, adding a proper amount of salt, old smoke, wine, sugar, raw, smelly, chicken, and 30 minutes after cooking, the fire is off. Covered with a lid, immersed for more than six hours, six hours later, the longer the immersion, the better the taste。
5
Completed Chart