Materials?

5 grams of rattan pepper (2 grams of hemp pepper can be used instead)

Duck clavicle 12 (about 2 kg and a half)

Onion 1 root

Ginger 10 tablets

5- 18 piece of dried millet spicy (or dried pepper) (this is based on your own spicy tolerance).

5- 10g pepper (depending on your taste)

Small pieces of cinnamon 1 (about 3g)

3 fragrant leaves

30-55g rock sugar (at least 30, not too much is recommended).

Soy sauce100g

50 grams of soy sauce (if you don't like heavy colors, you can reduce it to 20-30 grams)

Cooking wine 30 grams

20g of white wine (above 40 degrees).

500 ml of beer (light, cold, pure, etc. )

How to make spicy duck clavicle?

Come on, let's meet the duck clavicle first.

Pick up your bone crusher, cut it off and separate the clavicle. This will make it easier to stir when you do it later. Of course, I can't stop you from eating the whole thing, so find an ultra-deep pot.

Watch it, it will be sauce purple after splitting. Is it a bit like chicken wings?

Find a big pot. I use the largest steamer in my family, 30cm. Put the collarbone in the neat code.

Then put half of the onion and ginger slices into the collarbone.

Add all the cooking wine and add enough cold water to cross the collarbone! Cold water! Cold water!

Stir and cook!

Blanch the collarbone with clear water, wash away the blood foam and dirty things on it, and set aside to drain the water.

Spice photos:

Onions and ginger are essential.

As the only spices in the recipe, cinnamon and geranium are indispensable. This is the minimum dosage and cannot be reduced any more.

Pepper deodorizes, rattan pepper increases fragrance and hemp, and pepper stimulates taste buds to increase fragrance and appetite. It is suggested that the dosage can be reduced, but it must not be used.

Light soy sauce enhances fragrance and freshness, while light soy sauce enhances color. Can't replace each other.

Rock candy, taste adjustment, refreshing.

Beer, white wine, deodorizing, enhancing fragrance and refreshing.

If you don't like the above materials, you can reduce them, but you must add them. Both are indispensable. Please don't try if the material is uneven! Things that are common and easy to buy, don't be lazy!

All the dry ingredients are first wrapped in the bottom of the casserole. (onion, ginger, cinnamon, fragrant leaves, pepper, pepper, rattan pepper, rock sugar)

Put away the clavicle code that controls the water. This casserole in my house is 4L, and the wall of the pot is straight up and down, which means that the diameter of the spout is basically the same as the bottom of the pot. Look at the size in the picture for your reference. Doing 12 clavicle is basically the limit.

Sprinkle all wet seasonings evenly, in the order of light soy sauce, light soy sauce, white wine and beer. (After all the seasoning is humidified, it shall not exceed two thirds of the material, or at least one half. Do not add water. If you feel less, you can add some wine. )

Cover the pot and fire. Be careful that the flame does not exceed the bottom of the pot, which is out of love for the pot.

After the fire boils, turn it over with a wooden shovel, wrap the clavicle in the soup as much as possible, then cover it for 5 minutes, and turn it to a low heat. Turn the clavicle every few minutes when the soup is dry.

The first time you cook, it's purple!

You can turn off the heat when the soup is dry enough. Because the casserole has a good insulation effect, even if the fire is turned off, the heat at the bottom of the pot will keep the soup hot. If it's too dry. Cover and stew, but it will paste the bottom.

The whole process in the casserole takes about 40-60 minutes, depending on the firepower of your stove. Anyway, don't let it burn. Turn it over frequently.

Don't take it out in a hurry, cover the pot and continue to stew for a while. It's best to let it cool naturally before taking it out. It's delicious

Dry pot duck's clavicle.

Materials?

fried chips

lotus root

Duck clavicle

Small onion

Red pepper

Garlic bulb

Thick pepper/Chili sauce

Dry pot duck's collarbone?

Replace the duck clavicle with a knife first.

Heat the oil pan, add a lot of oil, red pepper and garlic and stir-fry until fragrant. Add duck collarbone and continue to stir-fry.

Put other ingredients into the pot, stir fry, add various seasonings and water, and cover the pot.

After 20 minutes, continue to stir fry, drain and take out the pot.

skill

Slice the potato chips and drain them when they are out of the pan.