Hand made private dish with heart blue

Hand made private dish with heart blue

Introduction:

"Xinlan likes to eat stewed vegetables very much. Every time she goes online or watches TV, she likes to chew duck's neck and duck's feet. Hehe, happy. Each time the heart blue is stewed with three or four duck feet and two duck necks, enough to eat for two days, hehe. The old brine of heart blue is mellow and fragrant. After all, he is 3 years old. What has been marinated in the brine immediately turns into a delicious food with attractive color and delicious taste. The old brine is the biggest wealth of heart blue besides homemade seasonings, sauces and pickled peppers. Today, I opened a new pot of brine. I'd like to show you. I hope everyone has an excellent pot of brine. "

Production steps:

Step 1: wash star anise, cinnamon, Zanthoxylum bungeanum, fennel, clove, fragrant leaf, white pepper, cardamom, Siraitia grosvenorii, Angelica dahurica, tangerine peel and dried pepper, soak in water to make fragrance, and put them into the fish bag for use

Step 2: cut off the fingernails from the duck's paw and remove the fascia from the duck's neck

Step 3: duck's paw and duck's neck are ready for use

Step 4: remove the oil from the pan, heat the rapeseed oil and melt the lard

Step 5: when the oil temperature is 60% hot, add rock sugar and stir fry it over low heat

Step 6: add high soup, duck's feet, duck's neck, bittern medicine bag, scallion knot and ginger slices when the soup is cold, and bring to a boil

Step 7: add Guangdong rice wine, soy sauce, fish sauce, homemade MSG and salt, bring to a boil, turn to low heat, cover the pot and simmer

Step 8: take out the duck neck 30 minutes later and let it cool. Take out the duck feet 1 hour later and let it cool

Step 9: take the brine out of the pot and soak duck's feet and neck in the brine for 3 hours after cooling

Materials required:

Duck feet: 200g

Duck neck: 200g

Congjie: appropriate amount

Ginger slices: right amount

Rock sugar: 6

Rapeseed oil: 30g

Self made pork lard: 20g

Guangdong Rice Wine: 20ml

Soy sauce: 10ml

Fish sauce: 10ml

Homemade MSG: 5g

Salt: 10g

Soup: 1000ml

Note: 1. A pot of old brine is your family's wealth, any suitable for brine after the modulation of old brine, taste will change dramatically, so, be sure to protect your old brine, heart blue brine has been raised for 3 years. 2. Heart blue in order to demonstrate the modulation process of brine, a new pot of brine, new brine 2, 3 times before the taste of herbs will be better Heavy, later will be more and more fragrant, the first time the combination of spices, no longer their own taste habits adjustment. 3. When starting the pot of brine, use rapeseed oil and lard combination, the color and taste of brine will be much better. 4. After the brine is cool, it must be stored in the refrigerator. If it is refrigerated, it should be boiled once every two days, and if it is frozen, it should be boiled once every half a month for sterilization. 5. The more the food is marinated, the more mellow it tastes. 6. Marinated oil After the food with higher sex, we must skim off part of the floating oil on the surface to prevent the brine from deteriorating. 7. The brine must filter the dregs after every time it has been marinated in the food. 8. The brine must be supplemented with spices and seasonings regularly

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: slightly spicy