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
Chinese PinYin : Lu Shui Ya She Lu Shui Ya Zhang
Marinated duck tongue & amp; marinated duck feet
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