Materials ?

Duck collarbone one catty

Ginger 4, 5 pieces

Garlic 3, 4 cloves

Lao Soy Sauce 1 spoon

Materials Wine 2 spoons

Soy Sauce 2 spoons

Oil 1 spoon

Pixi County Hot Sauce 1 spoon

Sugar 1 spoon

Salt ? spoon

Starch 1 spoon

A small bunch of leek

How to make braised duck collarbone ?

Duck collarbone washed and cut into pieces, add ginger, a little soy sauce cooking wine, 1 tablespoon of cornstarch, marinate for 10 minutes

Hot pot of oil, under the ginger and garlic burst incense

Pour off the marinade, the pan stir-fried until browned

Add 2 soy sauce 2 cooking wine 1 oil 1 sugar 1 Pixi County Hot Sauce 1 soy sauce, stir fry for a few moments to add water to the duck collarbone, and the water to completely disappear. Boil after the soup with the material moved to the pressure cooker, high heat pressure 10 minutes

Pressure 10 minutes after opening the lid to collect the soup, this time you can taste, not salty enough to add a little salt, you can also add a little old pumping color, and so the soup collected almost the same time to add leeks

Collected juice is complete, out of the pot

Tips

Tips

To note that salt must be followed by a few days, and then the water must be added to the water to completely over the duck collarbone. p>Pay attention to the salt must be in the back of the soup when added, because the front of the seasoning are more or less a little salty, add early too salty can not be remedied.