What are four ducks? It is the two wings and feet of a duck, which together are called "four pieces"
Strangely, however, the "four-piece set" bought by Lu Wei store in Nanjing now only has duck wings, and the duck feet are sold separately, which is more expensive than duck wings.
When making halogen products at home, you can't lack old halogen. With the richness of old brine, everything will become interesting. Pour a glass of wine, chew a duck's wing, and talk and laugh with three or five friends. Time passes in this leisurely atmosphere, which is also a kind of life interest. What I want is a fun food, just to satisfy my appetite, not to wrap my stomach.
Four pieces of braised duck must be drained, so that the taste can fully penetrate into the bones. After this dish is cooked, it must be thoroughly cooled before eating, so that the solidified marinade sticks to the surface and tastes more delicious! (put away)
food
condiments
canard
260 grams
Yajiao
240 grams
condiments
Dashijiang
Proper amount
Sichuan pepper
Proper amount
Eight angles
Two flowers
Amomum tsao-ko
1
cinnamon
Proper amount
Mircia
Proper amount
dill
Proper amount
verdant
Proper amount
energy
Proper amount
garlic
Proper amount
Light soy sauce
Proper amount
dark soy sauce
Proper amount
vinegar
1?o'clock
salt
Proper amount
vegetable oil
Proper amount
step
1. Wash four ducks with hot water. Cut off the tips and roots of duck wings.
2. Prepare the ingredients you need.
3. Because of the old brine, the spices needed are not too much, but star anise, cinnamon, tsaoko, pepper, fragrant leaves and fennel are all necessary.
4. Soak the spices in boiling water for a while, rinse them off and put them into gauze bags.
5. After the oil pan is heated, add the onion, ginger and garlic to bake the fragrance.
6. Add four pieces of duck and stir fry.
7. After the four ducks change color, put enough water at one time, add soy sauce, salt and spice packets, and start stewing. When the fire boils, turn to low heat and simmer.
8. Simmer until four pieces of duck are juicy, and pour in a proper amount of soy sauce. If there is no old bittern, you can add rock sugar and start collecting juice.
9. Add a little vinegar before cooking, depending on the salt taste, and add a proper amount of soy sauce. After cooking, let four pieces of ducks soak in the marinade until it gets cold and tastes best.
skill
Four pieces of braised duck must be drained, so that the taste can fully penetrate into the bones. After this dish is cooked, it must be thoroughly cooled before eating, so that the solidified marinade sticks to the surface and tastes more delicious!