Girls' favorite brine, chasing dramas, parties, and unwinding, are all excellent,
The appetizers are also delicious.
After learning to do it with other formulas, I accurately determined the amount of ingredients and adjusted the taste, which was very close to the taste of Zhou Black Duck, and there was no strange spice taste.
Write it down
From skepticism to praise, you will understand when you do it well
< h1 class="pgc-h-arrow-right" data-track="6" > fee </h1>
Duck wings, duck collarbone - 2 pounds
Raw soy sauce - 70 g
Old soy sauce - 50 grams
Cooking wine (beer) – 160 g
Rock sugar - 70 g
Safflower pepper – 16 g
Green peppercorns - 4 g
Dried chili peppers – 40 g
Ginger - 40 g
Fragrant leaves - 6 to 8 pieces
Cinnamon – a piece the size of a peanut grain
<h1 class="pgc-h-arrow-right" data-track="18" > step 1</h1>
Weigh all the seasonings, add to the rice cooker and set aside, soak for a while for a better taste.
<h1 class="pgc-h-arrow-right" data-track="20" > step 2</h1>
Treat the ingredients.
Duck wings: handle the residual hairs cleanly, and the toothpicks are pierced with small holes for easy flavor.
Duck collarbone: use scissors to cut off the fat oil, white fascia.
For ease of eating, I cut the duck collarbone into two pieces.
Wash all.
<h1 class="pgc-h-arrow-right" data-track="26" > step 3</h1>
Bring a large pot of water, add the ingredients and blanch for two minutes.
Note: After the water boils, then put down the ingredients and fly the water.
<h1 class="pgc-h-arrow-right" data-track="29" > step 4</h1>
Cook for two minutes and rinse off with cool water. In this way, the finished meat skin is tight and unbroken.
<h1 class="pgc-h-arrow-right" data-track="31" > step 5</h1>
Drain the ingredients, place in a rice cooker and mix well with the seasonings.
It seems that there is very little liquid, right, don't worry about whether the moisture is enough, it must be enough. Salt is also enough, so much soy sauce! Don't worry, really worry, just add a little beer, the liquid should not exceed the height of the ingredients. Meat also comes out of the water.
<h1 class="pgc-h-arrow-right" data-track="34" > step 6</h1>
Press the cook button and turn it once every ten minutes, turning the pot frequently when the soup is about to dry, the whole process takes about 50 minutes.
If the cooking process is short enough to dry the soup, press again until the soup is dry.
Add too much water, cook too long, the meat will be soft and chewy, and the taste is not good. Add seasoning according to the recipe to get enough liquid.
<h1 class="pgc-h-arrow-right" data-track="38" > step 7</h1>
After the soup is dried, it is sorted and served. The colors are perfect!
Endure! Eat it after it has cooled, and the taste is correct.
<h1 class="pgc-h-arrow-right" data-track="41" > tips</h1>
Rice cookers are easier to control than open flames, not easy to fail, and also worry-free and labor-saving.