Ingredients ?

Duck's palm 600g

Potato 400g

Lotus root 200g

Cauliflower 200g

Pepper 150g

Re lettuce 1 stalk

Celery 200g

Onion 2 small pieces

Garlic 1 small handful

Ginger 1 piece

Bean paste 2 tablespoons

Black edamame 20g

Brine water

Cumin powder

Minced pepper

Dry pot duck feet?

Duck palms cleaned up, cut a knife behind the palm, the purpose is to break the hamstring

See if the hamstring is broken, if not, with a small pointed horse to pick out the hamstring

Potatoes, cauliflower, lotus root washed, cut into small pieces; ginger, onion, garlic is also cut thick

Green peppers and celery cut into segments, black edamame slightly chopped

Put a larger amount of oil in the pot, after hot oil When the oil is hot, pour in the potatoes, cauliflower and lotus root

Half fry and half sauté until the top layer is browned, then pull out and keep the oil

Put the duck's palms into the marinade, and boil for about 5 minutes

Pour out the excess oil, leaving some in the bottom. Add the bean paste and edamame, stir-fry to bring out the flavor

Then add the onion, ginger and garlic, and continue to stir-fry

Add the water, and simmer over low heat for 5 minutes

Add the duck palms, minced peppercorns, and cumin powder, and simmer for 10 minutes

At this point, not much stock is left. If there is still more soup, you can slightly reduce the juice. Then pour into the fried potatoes, cauliflower and lotus root stir-fry

Continue to stir-fry until the soup is basically dry, under the green pepper section

Continue to stir-fry until the green pepper section is almost cooked when the celery section, then sprinkled with cumin stir-fry celery section is cooked on the line, according to the salinity of the salt

Tips

1, the duck's paws if you don't break the hamstring, the last finished product, the duck's paws will be shrink up some, look not beautiful, or greatly support better look;?

2, duck palm and a lot of do dry pot meat is different, its meat is very thin, do not have to fry or stir fry, but with brine let it first flavor;?

3, the seasoning must be fried before simmering incense;?

4, let the duck palm in the simmering broth in low heat for a while, absorb the soup flavor. To soup juice to close almost before putting potatoes, otherwise the potatoes see the soup is easy to paste.