List of ingredients
Duck esophagus, a certain amount of brine juice, sold in supermarkets, onions, ginger, sugar, star anise, coriander, dried Chili, cooking wine, oyster sauce.
Cooking steps
1/4
After thawing, rub it with salt a few times. Then, boil the water, put it into the esophagus, and add cooking wine to remove the fishy smell. Take out the esophagus as soon as it is opened and set, and drain it with cold water.
2/4
Put oil in the pot, heat it, add sugar, stir and foam, add star anise, water and ginger. Cook for a short time, add a proper amount of marinade, then put the esophagus from the previous step into the pot and cook for 15 to 20 minutes on medium heat.
3/4
Chili oil: cut dried Chili into sections, add garlic foam, shredded ginger, onion foam, coriander and salt, and then put it in a hot pot to burn oil.
Last gear
When the esophagus in the pot is cooked, add some oyster sauce and Chili oil, and it will be delicious!
skill
Because I don't eat chicken essence and monosodium glutamate, I omitted it.
Duck esophagus
Rich in vitamin A and trace elements such as calcium and iron. It has a good effect on human metabolism, nerves, heart, digestion and vision maintenance.
Treatment of duck esophagus;
1. Thaw naturally. Thaw with cold water. Never use hot water or warm water.
2. Add edible alkali to the thawed food belt and marinate for about 20 minutes, then return the water and soak it in clear water.
3. Add papain to the dehydrated food belt and soak it for about 10 minute before eating.
4. Unused duck esophagus can be put into the freezer with water.