Braised duck fin
I like no matter what kind of stewed meat, so I wanted to make my own stewed meat. I could stewed it by buying stewed bags and raw materials. It was really convenient.
Recipe Recommendations
Steps for Braised duck fin
1
Slice ginger and garlic, wash the head of coriander (i.e. coriander), and a bag of Chaoshan old stewed ingredients (containing 10 grams of cinnamon, star anise, ginger, cloves, fennel, licorice, and tsaoko) and a bag of old stewed paste ingredients (containing 6 grams of salt, monosodium glutamate, water, modified starch, disodium flavoured nucleotide, meat extract, and spices).
2
Pull off the remaining small hair from the duck wings, wash it, and cut it from the joints.
3
Add Chaoshan old stewed buns, garlic slices, ginger slices and coriander head to half a pot of clear water, and bring to a boil.
4
Remove impurities such as foam after roasting.
5
Turn to slow fire, add salt, soy sauce, and rock sugar (6 pieces), simmer until the spices taste, and make the marinade.
6
Discard the coriander head, add the duck wings, and bring to a boil.
7
When the duck wings are ripe, add the old marinade and cook over medium to medium heat until done.
8
Turn off the heat and cool to taste, then bring to a boil, then turn off the heat and cool to taste, and repeat the above operation four or five times. During this process, the duck wings should be turned from time to time to make them even.
9
After cooling and boiling for many times, it can be taken out and placed on a plate. The old marinade is stored in a fresh-keeping box in the refrigerator and can be remarinated later.