Hello, everyone, I'm glad to share the experience and fun of making food with you again. Today, I will continue to share delicious, beautiful, simple and practical food with you. I hope you will like it. Duck, which is sweet, spicy and fragrant, is chewy, crisp and tasty. Today we are going to make Zhou Heiya, which is sweet, spicy, delicious and very comfortable. It is undoubtedly a necessary snack for entertainment and leisure. This time, I arranged about two Jin of duck goods, including duck collarbone, chicken gizzard and duck neck, and I also arranged a little duck gizzard and bean curd skin, because I like duck gizzard in Zhou Heiya very much. The first step is to deal with the duck goods. First, blanch water, put cold water into the pot, put some ginger slices and rice wine, and use cold water to get enough blood to boil out. Pick it up and put it in cold water. Cut the foam on the surface and clean it.

If you want the skin to taste more malleable and not easy to be crispy, stir-fry it with a little oil, stir-fry the water inside until the skin is burnt, then pour 500mL beer, and then start seasoning, first put in150g soy sauce, then go to 50g soy sauce, 80g rice wine, 60g soybean sauce, 60g old rock sugar, and then. Duck, which is sweet, spicy and fragrant, is chewy, crisp and tasty.

It is recommended that you use half hot water and half beer to cook, because it will taste bitter if you only use beer to sprinkle. When it is popular, turn to low heat, cover the pot and stew for 40min. When the time comes, turn on the fire to collect the juice, and you don't have to collect all the juice, leaving some halogen dishes. There is red in the black, and it is enough to reflect the black feeling in the red. It will taste better after being taken out and cooled. Duck, which is sweet, spicy and fragrant, is chewy, crisp and tasty.