Marinated duck tongue & amp; marinated duck feet

Marinated duck tongue & amp; marinated duck feet

Introduction:

Production steps:

Step 1: wash duck's feet and tongue, soak in blood water

Step 2: blanch and wash with boiling water

Step 3: Smash ginger

Step 4: put the boiled and washed duck tongue and duck feet into the casserole, pour in the appropriate cold water, put in the ginger, scallion, marinated meat, Xiangye, cinnamon, anise, dried chili, fish sauce, rotten milk and appropriate amount of salt, and I add a few Pleurotus eryngii to make it fresh

Step 5: turn high heat to low heat

Step 6: cover and simmer for 20 minutes. Turn off the heat and simmer for another 5 minutes

Step 7: uncovering the lid of the pot, the bittern overflows

Step 8: duck tongue

Step 9: duck feet

Materials required:

Duck tongue: 150g

Duck feet: 350g

Pleurotus eryngii: 3

Marinated meat: a small bag

Jiang: one piece

Chives: two

Fragrant leaves: two

Star anise: one

Cinnamon: a small piece

Dried peppers: Several

Fish sauce: a spoonful

Sufu juice: 1 teaspoon

Baijiu: one spoonful

Salt: right amount

Note: this time, there is no soy sauce in the marinade seasoning, even the raw soy sauce. Only fish sauce and Sufu juice are added. Instead of using this essence or that essence, we use Pleurotus eryngii for fresh extraction, which makes us feel healthier and more delicious

Production difficulty: simple

Process: brine

Production time: three quarters of an hour

Taste: slightly spicy