Today, I will share with you the detailed methods of spicy duck products, especially when watching TV series. I like to eat spicy halogen products to satisfy my hunger. At this moment, it is great to have a plate of spicy and chewy duck meat products. If you like them, please make them with me. Detailed explanation of secret recipe. Don't miss it.
Ingredients: duck neck, duck wings, duck feet, duck gizzard, ginger slices, shallots, star anise, fennel, selfheal, pepper, dried pepper, fennel, white peony root, rice wine, pepper, rock sugar, soy sauce, soybean sauce, beer shower, soy sauce and salt.
Exercise:
Prepare the required food, clean it up, put some duck necks, wings, feet and gizzards aside, completely thaw them, then soak them in clear water for 20 minutes, fully soak the blood of duck necks, wings, feet and gizzards, and take them out for later use; Slice ginger slices, and cut shallots into onion segments for later use; Prepare some spices in advance: star anise, fennel, Prunella vulgaris, pepper, dried pepper, fennel and Bai Mudan, and then tie them in a spice bag for later use.
Pour a proper amount of water into the pot, put the washed duck gizzards, duck wings, duck necks and duck feet into the pot with cold water, then add a few pieces of ginger, scallion, a pinch of pepper and a proper amount of rice wine to remove the fishy smell, boil until it boils, skim off the white foam in the pot, then cook for 5 minutes, then take them all out after 5 minutes, and clean them with clear water and set them aside neatly.
Add duck gizzards, duck wings, duck necks and duck feet that are too cold, then add well-prepared spices, a few slices of ginger and onion, dried peppers, a pinch of peppers, three old rock candy and a proper amount of salt, a spoonful of soy sauce, a can of soy sauce beer and a small amount of soy sauce for coloring, and then pour in appropriate edible water and stir well.
After 40 minutes, the lid is opened, and the duck gizzard, duck wings, duck neck and duck feet have been fully digested and absorbed. Then they turn red and collect the juice, and continue to stir to thicken the juice in the pot. When the juice thickens, they can turn off the heat and put it on the plate. This relatively simple spicy duck will do well, with loud colors, overflowing aroma and close meat flavor.
It is worth reminding that duck necks, wings, claws and gizzards should be washed with cold water and clean with clean water, because the taste of geese is firmer after gathering in cold water. Duck neck, duck wings, duck feet and duck gizzards have a strong smell, so they need to be stewed with spices, which will remove the smell more strongly and make the cooked geese fragrant.
Dried peppers and prickly ash can be put according to their own tastes. If you like spicy food, you can put more. If you don't like hemp, you can also skip the pepper. It will be more delicious to put the spicy duck in the refrigerator for an hour after it is cooked.