Marinated duck webs

1

Wash star anise, cinnamon, prickly ash, cumin, cloves, fragrant leaves, white pepper grains, cardamom, grosvenori grosvenori, angelica dahurica, tangerine peel, and dried peppers, soak in water to give off fragrance, and place them in a fish pot bag for later use

2

Cut off the duck's feet and the nails, and remove the fascia from the duck's neck for use

3

Duck feet and duck neck flying water for use

4

Sit in the pan and pick up the oil, heat the rapeseed oil and melt it in the lard

5

When the oil temperature is 60% hot, stir fry the rock sugar, turn to low heat to get sugar color

6

Add the broth, and then use the duck's feet, duck neck, marinated medicine bag, onion knots, and ginger slices in the cold soup. Bring to the boil over high fire

7

Add Cantonese rice wine, soy sauce, fish sauce, homemade flavor, and salt, bring to a boil, turn to low heat, cover the lid and simmer

8

Remove the duck neck after 30 minutes and let cool. Remove the duck feet after 1 hour and let cool

9

Remove the brine from the pan. After cooling, soak the duck feet and duck neck in the brine for 3 hours.

Luo Li Basu: 1. A pot of old brine is the wealth of your family. The taste of any ingredients suitable for stewing will change earth-shaking after being prepared by the old brine. Therefore, be sure to protect your old brine. Xinlan's brine has been raised for 3 years. 2. In order to demonstrate the preparation process of the brine, Xinlan created a new pot of brine. The taste of the medicinal materials in the first two or three times of the new brine will be heavier and more fragrant in the future. For the first time, the combination of spices eliminates your taste habits. 3. Use rapeseed oil and lard when starting the brine pot. The color and taste of the brine will be much better. 4. The brine must be stored in the refrigerator after it has cooled completely. If it is refrigerated, it will be boiled every two days, and if it is frozen, it will be boiled every half a month to sterilize. 5. The more food that has been marinated, the more mellow it will taste. 6. After marinating oily food, be sure to remove part of the oil on the surface. Prevent the brine from deteriorating. 7. The brine must filter the dregs every time it is marinated. 8. The brine must be regularly replenished with spices and seasonings