Braised duck fingers and feet
Ingredients: chicken essence
Recipe Recommendations
- ya Zhao 5 rats
- edible oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- vinegar a little
- ginger appropriate amount
- onion appropriate amount
- octagonal appropriate amount
- dried chili appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- medium spice
- burn
- three-quarters of an hour
- ordinary
Steps for Braised duck fingers and feet
1
Wash the duck arms and feet.
2
Slice ginger, cut green onions, star anise, and pepper.
3
Peel more than a dozen garlic cloves for use.
4
Cut it into small pieces.
5
Bring water to a boil, pour in the duck arms and feet and blanch with water for 2 minutes.
6
Remove and drain off the water.
7
Heat a wok, pour in the oil, add in the pepper, ginger, green onions, and star anise over low heat and stir-fry until fragrant.
8
Pour in the duck skins and feet, stir fry for a while.
9
Add cooking wine, salt, sugar, soy sauce, and a little vinegar, add enough water, bring to a boil over high heat, and simmer over low heat for 30 minutes.
10
Then pour in the garlic cloves, cover and cook for 15 minutes.
11
Collect the juice over high heat and add appropriate amount of chicken essence.
12
The lady boss came to serve the dishes with wine.