Ingredients: appropriate amount of salt, 2 small pieces of rock sugar, appropriate amount of soy sauce, appropriate amount of garlic, appropriate amount of duck collarbone, appropriate amount of soy sauce, 2 star anise, and appropriate amount of ginger leaf cooking wine.
first, prepare the ingredients, shred and slice the ginger, and the shredded ginger is used for blanching to remove the smell! Wash the duck clavicle and cut it into small pieces, which is more convenient to eat! Marinate the processed duck clavicle+cooking wine+shredded ginger+diced garlic for half an hour, so that the smell can be removed. Pour water into the pot and heat it to a boiling state. Pour the marinated duck clavicle, boil it and clean it! Add water to the pot, add cooking wine, pour the cleaned duck clavicle, boil and simmer for about 1 minutes! This step is to better remove the smell of the duck, and wash it after it is pulled out! Take the oil pan, pour a little oil, just a little bit, stir-fry minced garlic and ginger slices, and pour a proper amount of water. It is recommended to cook a little more, so that it can be cooked more thoroughly and taste more delicious, and then add soy sauce and rock sugar, or add some white sugar and cinnamon fennel, according to personal taste! After the water is boiled, pour the duck's collarbone into it, and turn it to low heat for slow stew. This will not only make it more delicious, but also make the cooked dishes look better and have more appetite! When there is not much soup, taste it, add some salt, and then collect the juice over high fire! At this time, you must pay attention to the heat, and you will zoom if you are not careful!
2. Method 2
Ingredients: 5g of duck collarbone; Seasoning: halogen spice zhi, Jiang Mo, chopped green onion, garlic and minced red pepper.
the duck locks the inner bone and blanchs it, allowing it to flush away the blood, adding halogen spices and marinating it, and then picking it up for later use; Add oil to the pan until 7% of the duck clavicle is fried to be tender outside and golden in color; Add a little oil into Jiang Mo, garlic and red pepper, stir-fry duck collarbone, and sprinkle with chopped green onion.
3. Method 3
Ingredients: 13 duck collarbones (about 2.5 kg), 1 green onion, 11 slices of ginger, 5-17 peppers (according to their own degree of spicy tolerance), 17 grams of pepper, 5 grams of rattan pepper, 1 piece of cinnamon (3-5 grams), 5 slices of fragrant leaves, 57 grams of rock sugar, and 1 light soy sauce.
put the collarbone neatly in the pot, and then put half the onion and ginger slices into the collarbone. Add all the cooking wine, and add enough cold water to pass the collarbone! Cold water! Cold water! Stir and cook! Blanched clavicle with clear water, wash the blood foam and dirty things on it, and set aside to drain the water. All dry materials are packed at the bottom of the casserole first. (onion, ginger, cinnamon, fragrant leaves, pepper, pepper, rattan pepper, rock sugar) Put away the collarbone code that controls the water. Sprinkle all wet ingredients evenly, and the order is soy sauce, soy sauce, white wine and beer. Cover the lid and turn on the fire. After the fire boils, turn it over with a wooden shovel, try to wrap all the collarbones in soup, and then cover them for 5 minutes, and turn it into a medium-small fire. Turn the clavicle every few minutes during the soup drying. When the soup is dry enough, you can turn off the fire.