braised duck goods
| Duck neck 6 roots | Duck Intestine 1 catty |
| Duck esophagus 1 catty | Duck claw 2 pounds |
| Duck gizzard 2 pounds | Onion, ginger and chili Appropriate amount |
| Zanthoxylum bungeanum, fragrant leaves and tangerine peel Appropriate amount | Star anise leaves Appropriate amount |
| sugar 4 scoops | Light soy sauce 100ml |
| Duck liver 1 catty |
Step 1
Wash the duck products, especially the duck intestines and duck esophagus. I made it myself and washed it dozens of times before I felt at ease. Now I don’t want to eat the ones bought from outside. Rub the flour used to clean the duck intestines on both sides, then rub both sides with salt and remove. oil in intestines
Step 2
Put the washed ducks one by one in the hot water machine and blanch them
Step 3
Fry onion, ginger, pepper, and Sichuan peppercorns in oil. I like spicy and numbing, so I add a lot and adjust it according to your taste.
Step 4
Divide the fried chili pepper oil into two pots, add water, and add light soy sauce and dark soy sauce (I put 50 ml of light soy sauce and about 10 ml of dark soy sauce in one pot, so you almost don’t need to add salt for the final taste) and add two tablespoons Sugar, put the duck neck, duck feet, and duck gizzards in a pot, bring to a boil over high heat, and simmer over low heat for 1.5 hours
Step 5
Put the duck liver, duck intestines and duck esophagus in a pot. The brine is the same as the previous step. Bring to a boil over high heat and simmer over low heat for 60 minutes. You can open the lid and simmer for 10 minutes in the middle (I think it won’t smell fishy).
Step 6
After simmering to reduce the juice, add chicken essence and it’s ready to serve.
Step 7
It's very simple. Put it on the plate and eat it like a pig.
Step 8
It wasn't me who made the pig noise after eating it, it was my friend who made the pig noise after eating it.
Step 9
Mainly, I like to cook food that tastes delicious, display it beautifully, and photograph it in a more seductive way. Cooking tips for braised duck
