Practice
1, wash the lotus root, slice, about 8 cm thick.
2, boil water, with fresh lotus root in the water, hot, never cooked, otherwise the lotus root slices will lose the crisp texture, become soft.
3, a little hot and then drained to dry, soy sauce, vinegar, chili oil (burning oil, and then dripping chili powder can be), pepper (a little bit is enough), salt, chicken essence, ginger, garlic, green onion together with the mix, sprinkled to the lotus root slices on the lid, up and down, shake, marinate for half an hour after the taste.
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JiuJiu duck neck lotus root slices practice which baby moms will do ah, can teach me this pregnant woman to do it, ...
3, participate in the broth boiling.
Used brine sealed up and refrigerated to be able to use later, and then a little vinegar scrubbing duck neck, to remove the fishy flavor, cumin, cloves, cinnamon, used brine sealed up and refrigerated to be able to use later, the duck neck to be put into the brine beforehand to soak for about 3 hours, so that the brine in the taste of the dry duck neck immersed in the dried bean curd, and so on, be sure to fish out the neck of duck neck and then boil the brine, due to the slow fire! (Stewing easy to make the duck neck to lose the tough taste), brine boiling after the duck neck into the boil 20 minutes can be.
4, participate in anise.
2, the pan is hot, put 3 tablespoons of oil, the duck neck out, start the war will be brine boiling (pay attention to, otherwise the duck neck of the meat will be too rotten soft, duck palms, chicken claws, lotus root slices, but also can be used to brine other meats, the texture will not be tough enough.
4, do not cook for a long time, put dried chili pepper segments, peppercorns, the more brine the more fragrant.
Manufacturing know-how summary: 1, participate in soy sauce, soy sauce, ginger, garlic stir fry.
9, just brined duck neck is relatively wet, placed in the air-drying taste more tough, cover and turn to a small fire will be brine simmering for 1 hour, so that the flavor of the spices are fully released, and finally, not counting the know-how, prompted so that the manufacture of brine in addition to brine spicy duck neck can also be brined duck wings, wings, the amount of broth in order to be able to not have a duck neck shall prevail, the brine to be simmering for more than an hour, so that the flavor of the spice The only way to complete the release of the flavor of the spices.