[birds and beasts] - Double flavored stewed duck feet

[birds and beasts] - Double flavored stewed duck feet

Introduction:

"Sauce, bittern and wax are the most Chinese cooking techniques. It can be hot or cold. Duck's paw is cold in nature, tonifying deficiency and relieving Dan toxin

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash the duck's feet and cut off the toes.

Step 3: add water into the pot, add onion, ginger, cooking wine and duck feet.

Step 4: cook for 10 minutes and remove the sauce.

Step 5: add half a bottle of brine to the casserole.

Step 6: add the bittern. (you can't let it go if you don't have it)

Step 7: put in half of the duck's feet, add a little water and marinate.

Step 8: This is to make another flavor, stir fry the onion until the oil is hot.

Step 9: add the curry powder.

Step 10: stir fry the curry powder and onion until fragrant.

Step 11: add a little of the original duck's paw soup.

Step 12: add appropriate amount of brine.

Step 13: put in the other half of duck's feet and marinate them.

Step 14: after 15 minutes, the duck's feet are cooked and colored. Turn off the heat and simmer for 10 minutes.

Step 15: curry flavor is also 15 minutes later, the color is ripe, turn off the heat and simmer for 10 minutes.

Materials required:

Duck's feet: one

Onion and ginger: right amount

Brine: one bottle

Onion: half

Curry powder: right amount

Note: take out the duck's feet which are stewed well and cool them down. The original sauce is full-bodied. The curry taste is strong and salty. When making bittern, it needs a low heat. Let the taste of the soup slowly enter the duck's feet.

Production difficulty: ordinary

Process: brine

Production time: half an hour

Taste: salty and fresh