Although I am an out-and-out foodie, I still have to support my family and can't spend all my money on duck rack, so I went to learn how to make braised duck rack for a while, because my family also likes to eat this, and I can save a lot of money if I can make it myself. Fortunately, everything comes to him who waits, and I made it several times for my family. They all said it was delicious.
Not much to say, let's take a look at the practice of braised duck rack!
Materials: duck collarbone 8, star anise 2, fennel 10g, cinnamon 1g, garlic cloves 2, ginger 1g, pepper 10g, pepper 5, soy sauce 1g, soy sauce/kloc-0.
Production method:
1. Clean the bought duck skeleton (if it is frozen, melt the ice when you bring it back).
2. Clean the wok, pour half a pot of clear water, put it in the duck rack, heat it with strong fire, then take out the duck rack and rinse it with water to produce white foam.
3. Cut the duck rack in half with a knife.
4. Take out the saucepan (if there is no saucepan, you can also cook in a frying pan). Put the cut duck rack into the stew pot, and then put the water into the stew pot. Don't pass the water over the duck rack, then add soy sauce, soy sauce and cooking wine. Let the duck rack taste it.
5. Take a small tea bag, put star anise, fennel, cinnamon, pepper and pepper into the tea bag, and then put the tea bag into the saucepan.
6. You can taste the duck rack after stewing for a while. If it's too light, you can add some salt to improve the taste.
7. After all the seasonings are put in, simmer for 1-2 hours. After feeling the meat of the duck rack soft and rotten, you can take it out to dry for a while. You can taste it slowly.
Because no one in my family is spicy, I put a lot of peppers in this braised duck rack. If you don't like spicy food, you don't have to add spicy food. It tastes good.