Braised duck fin
Stewed meat is an indispensable accompaniment to wine on holiday tables. Buying ready-made food is convenient and labor-saving, but it is expensive and the hygiene and safety are unreliable. Therefore, for the health of your family, you also make stewed meat. Not only can you eat it with peace of mind, but you can also exercise your cooking skills.
Recipe Recommendations
- duck wings of 10
- onion 3 paragraphs
- Jiang 3 tablets
- cooking wine 2 tablespoons
- grass fruit one
- octagonal appropriate amount
- pepper More than 10 grains
- cinnamon one
- geranyl 3 or 4 tablets
- salt 3 scoops
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- white sugar appropriate amount
- MSG appropriate amount
Steps for Braised duck fin
1
1 tsaoko, 3 star anise, more than a dozen prickly ash, 1 cinnamon, and 3 fragrant leaves (or you can use ready-made braised pork ingredients), wrap them in gauze or a marinated box.
2
Put water in an iron pot (casserole is better), add spring onion segments, ginger slices and marinated buns (box), pour in 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, add 3 tablespoons of salt, 1 tablespoon of sugar, and appropriate amount of MSG to taste (For those who like spicy food, put a dried red pepper), bring to the boil over high heat to make marinated soup.
3
Remove the fine hair on the surface of the duck wings, wash them, and chop them into two.
4
Pour water into the pan, bring to a boil, add duck wings, add 2 tablespoons of cooking wine, onion and ginger slices, and fish out with flying water.
5
Place the duck wings that have flown through the water in flowing water, repeatedly wash the surface grease, and control it to dry for later use.
6
Put the duck wings that have flown through the water into the stewed soup, bring to a boil over high heat, turn to a low heat, marinate for 20 minutes, turn off the heat, soak in the stewed for half a day, and when it is seasoned, take out.Braised duck fin Make Tips
Don't throw away the used stewed soup. Remove the onion and ginger slices and stewed buns first, then filter the residue in the soup with a colander. After cooling, remove the layer of oil on the surface, place it in a crisper box and place it in the refrigerator freezer. Store in the next time you make a delicious meal, just take it out and add appropriate amount of water and stewed buns. The longer the stewed soup lasts, the more mellow the taste will be.