Spicy duck palm
By VicentaLakin
It's a little snack that tastes alike。
Recipe Recommendations
- duck's paw 3 pounds
- Jiang 5 pieces
- cooking wine appropriate amount
- dried chili a handful
- Haidilao spicy fragrant pot base 1 bag
- hot pot base 1 block
- water appropriate amount
- salt 5 tablespoons
Steps for Spicy duck palm
1
The duck is washed clean in cold water, and is fed with ginger chips and wine, waiting for the water to turn away and float away and continue cooking for 20 minutes。
2
After cooking, get the ducks out of their palms and run cold water。
3
Dry peppers, spicy pots, fire pots, like plasters, and a big pile of peppers。
4
Burn oil in the pot。
5
Put in the ingredients and turn the fire into fire。
6
I'm gonna have to put some more water on the scent。
7
The water is released and placed in five spoons of salt。
8
It cools down to 30 degrees after the fire is shut down, and the duck's palm is poured into it to start halogenation。
9
Better halogenated after 24 hours, tastes better。
10
This is a 3-pound duck palm halogen formulation。